ONE-FOR-ALL MARINATED BEEF
"I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken," notes Sue Sauer of Deer River, Minnesota. "The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer."
Provided by Taste of Home
Categories Dinner
Time 13m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first 6 ingredients; add steak and turn to coat. Cover; refrigerate for 4 hours or overnight., Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 206 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 305mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CRISPY ORANGE BEEF
Way better than takeout - this sticky-crispy-sweet Orange Beef is ready in 25 minutes!
Provided by Nicky Corbishley
Categories Dinner
Time 25m
Number Of Ingredients 15
Steps:
- Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Some people would say to crisp the beef in batches, but I'm far too lazy for all that, and so long as you're using a large pan, and very hot oil you can get away with doing the lot in one go. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
- Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
- After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they're hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.
- Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.
Nutrition Facts : Calories 349 kcal, Carbohydrate 22 g, Protein 31 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 1332 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BEEF ORANGE STIR-FRY
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm., Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.
Nutrition Facts : Calories 390 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CRISPY ORANGE BEEF
A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Provided by BEC
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
- Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
- Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
- Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g
ORANGE BEEF STIR-FRY
You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
- In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
- In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
- Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.
Nutrition Facts : Calories 495 g, Fat 16 g, Fiber 4 g, Protein 32 g
MARINATED BRISKET
You need to prepare to make this far in advance, you need 90 minutes per pound of your brisket to smoke at 225
Provided by Civilized Caveman
Time 12h10m
Number Of Ingredients 15
Steps:
- Wash your brisket under cold water and pat dry with paper towels
- Combine all of your marinade ingredients together in a large mixing bowl and stir well
- Place your brisket in a large resealable ziploc bag or container you can get as much air out as possible. I use 2 gallon ziplocs
- Pour your marinade over your brisket, remove as much air as possible, seal the bag and refrigerate for 24 hours
- An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade and pat dry
- Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired. Ensure before you rub the fat side you score it like a checkerboard to ensure your rub gets to the meat
- Preheat your smoker and keep the temperature as close to 225 degrees as possible
- Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. DO NOT OPEN IT FOR ANOTHER 6 hours at least. Everytime you open the lid you add 60 minutes to your cook time and there is no need since we marinated it to stay moist.
- We recommend using a meat thermometer that gets left in and you do not open your lid until you take the brisket off when it reaches 185 degrees Fahrenheit
- Once your brisket is complete, slice against the grain and serve
- Follow steps 1-6 above but instead preheat your oven to 275 degrees fahrenheit
- Once your brisket is ready, place it in a large roasting pan, fat side up and cover with aluminum foil
- Place in your oven and cook for 1 hour per pound or until a thermometer reaches 185 degrees
BRAISED ORANGE BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
- Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
- Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.
ORANGE JUICE SAUCE
Provided by Lassonde
Time 9m
Yield 2
Number Of Ingredients 5
Steps:
- In a saucepan, combine all ingredients.Bring to a boil, stirring delicately and constantly for 3 or 4 minutes.Cover and reserve.Serve toasted fruits with cake or fruit sherbet, and cover with orange sauce.
CITRUS-MARINATED BEEF FAJITAS
Steps:
- For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
- For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
- Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
- Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
- Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
- For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
- In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
- In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
- In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
- Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
FROZEN ORANGE JUICE MARINADE FOR BEEF
Make and share this Frozen Orange Juice Marinade for Beef recipe from Food.com.
Provided by Mary Butterfield
Categories Roast Beef
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Place beef in glass or plastic dish or ziplock bag.
- Pour marinade over, flipping to make sure all is covered.
- Marinate in refrigerator for 4-12 hours.
- Drain Beef and season to taste.
ORANGE "JUICY" ROAST BRISKET
Haven't tried it yet but it's here for the future from a cookbook called "Good Yom Tov." I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word "juicy" to the title because of that!
Provided by Oolala
Categories Roast Beef
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the sliced onions in the bottom of a roasting pan. Place the meat, fat side up on top of the onions in the pan.
- Mix the sauce in a bowl by combining the orange juice, tomato juice, red wine and sugar; pour over the meat.
- Add the salt, pepper and garlic to taste.
- Bake, covered, at 325 degrees F. for 2 1/2 hours. Meat can be turned once if you like. Raise heat to 350 degrees F. and uncover the meat. Continue baking for another hour or until thoroughly cooked and tender.
- Can be sliced and reheated.
Nutrition Facts : Calories 1160.8, Fat 90.5, SaturatedFat 36.4, Cholesterol 248.3, Sodium 344.6, Carbohydrate 18.5, Fiber 1.5, Sugar 11.6, Protein 59.2
BEEF & ORANGE STIR-FRY
A light and speedy Asian-inspired supper of lean rump steak with broccoli, peppers, chillies and a citrus soy sauce
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
- Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.
- Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.
Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
ORANGE AMARETTO CHICKEN
Elegance oozes from these fabulously moist baked chicken breasts glazed with an orange amaretto sauce. Easy enough for a family meal, yet impressive enough for guests.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.
- Whisk together flour, paprika, onion powder, garlic powder, sage, salt, and pepper.
- Sprinkle mixture evenly over both sides of chicken breasts.
- Heat a large, heavy skillet over medium-high heat.
- Add olive oil and butter, swirling to combine and coat the bottom of the pan.
- Sear the chicken breasts on both sides until golden, turning only once. (Do this in two batches if need be.)
- Transfer to prepared baking pan.
- Add orange juice mixture, amaretto liqueur, and Dijon mustard to the skillet drippings.
- Stir, scraping up any browned bits into the sauce, and boil until reduced by half and thickened about 5 minutes.
- Pour orange amaretto sauce over chicken breasts.
- Cover with foil and bake for 30 minutes in a preheated oven.
- Let chicken rest for 10 minutes before serving.
- Serve chicken breasts drizzled with pan sauce, and garnish with parsley.
Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Cholesterol 56 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, Sodium 483 mg, Sugar 25 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
CORNED BEEF IN ORANGE JUICE-CROCK POT
This is different and really good.
Provided by Joanne Sarver
Categories Beef
Time 10m
Number Of Ingredients 2
Steps:
- 1. Trim excess fat from corned beef. Cover corned beef with cold water and let stand for 30 minutes. Drain thoroughly. cut beef in half to fit into crock-pot. Pour orange juice over meat . Cover tightly and cook for 10-12 hours on low or on high for 5-6 hours. Makes 6-8 servings.
ASIAN ORANGE SAUCE RECIPE
Homemade Asian orange sauce recipe is a delicious, thick, rich, Umami orange sauce! A yummy, healthy option to bottled Orange sauces with way too many indecipherable ingredients and heavy sugar loads. Low-Fat, Vegetarian, Dairy-Free!
Provided by Diane Williams
Categories Condiments, sauces and DIY Kitchen helps
Time 15m
Number Of Ingredients 9
Steps:
- Put all ingredients into a non stick frying pan and boil for a few minutes.
- Whisk until the sauce reduces enough to begin thickening.
- Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
- Use the remaining cornstarch as necessary.
- Remove from heat and cool to desired temperature.
- Store in the fridge covered for up to a week. If it gets too thick warm it a bit and whisk in a little water.
Nutrition Facts : Calories 69 calories, ServingSize 2 Tablespoons
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- In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
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