Orange And Pineapple Beef Food

ORANGE TERIYAKI BEEF WITH PINEAPPLE EDAMAME FRIED RICE.

Steps:

• To make the rice, heat a large skillet over medium high heat. Add 2 tablespoons sesame oil, the pineapple, shelled edamame and cashews. Cook until caramelized, about 5 minutes. Remove from the skillet and place on a plate. Add the remaining 2 tablespoons oil and the rice, cook 5 minutes or until the rice is toasted. Stir in the pineapple, edamame and cashews. Add the soy sauce and green onions, toss well. Remove from the heat and keep warm.
• To make the beef, in a square baking dish or gallon size ziplock bag, combine the orange juice, soy sauce, brown sugar, rice wine, ginger, garlic and honey. Add the sliced beef and allow it to sit in the marinade for 10-30 minutes.
• Meanwhile, whisk the corn starch with 1/4 cup cold water.
• Heat a large skillet or wok over medium high heat, add a drizzle of oil. Remove the beef from the marinade (do not throw the marinade away). Add the beef in batches to the hot skillet and sear until just browned and cooked through, about 3-4 minutes. Remove from the skillet and repeat with any remaining beef. Once all the beef has been cooked, add a little oil if needed and then add the mushrooms + broccoli. Cook for about 5 minutes or until just tender. Pour the reserved marinade and the Chinese five spice, in with the veggies and bring to a boil, whisk in the cornstarch mixture until smooth. Reduce the heat to medium and add the beef. Simmer until the sauce has thickened and coats the beef, about 4-5 minutes.
• Serve the beef over the fried rice. Top with orange segments, sesame seeds and fresh basil.

ORANGE BEEF KABOBS WITH GRILLED FRUIT

Steps:

• Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.
• Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
• Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

PINEAPPLE RED PEPPER BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine the soy sauce, garlic and ginger. Add beef; turn to coat. Let stand for 15 minutes. , In a large skillet, stir-fry beef mixture in oil for 2 minutes. Add celery and red pepper; stir-fry for 2 minutes. Add onions and mushrooms; cook 2 minutes longer., Drain pineapple, reserving juice. Stir pineapple and water chestnuts into skillet. In a small bowl, combine the cornstarch, water and reserved pineapple juice until smooth. Gradually stir into beef and vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain pineapple, reserving liquid. Set aside. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 5 min. or until cooked through. Add pineapple, onions and garlic; cook and stir 2 min. Reduce heat to low.
• Mix reserved pineapple liquid, water and cornstarch until well blended. Add to steak mixture; cook 1 min. or until thickened, stirring constantly. Remove from heat.
• Stir in steak sauce. Serve over rice.

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.

SESAME-ORANGE BEEF

Steps:

• To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
• To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
• Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
• Transfer to a serving plate, sprinkle with the sesame seeds and serve.

ORANGE BEEF

Steps:

• Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
• In a bowl, combine the sauce ingredients and set aside.
• Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
• Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.

ORANGE PEEL BEEF

Steps:

• Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

PINEAPPLE, BEEF & GINGER STIR-FRY

Steps:

• Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
• Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.

ORANGE-PINEAPPLE PORK STIR FRY

Steps:

• Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
• Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
• Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
• Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
• Serve over cooked rice.

ORANGE-PINEAPPLE GINGER CHICKEN

Steps:

• Cut chicken into bite-size strips.
• In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon). Cover and chill for 30 minutes to 1 hour.
• For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
• Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
• Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
• Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
• Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.

PINEAPPLE ORANGE SORBET

Steps:

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
• Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

ORANGE & PINEAPPLE CHICKEN STIR-FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook pasta until firm to the bite, drain and set aside.
• Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.
• In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).
• Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).
• Add orange sections and pour over pasta, toss and serve hot.