Orange Beef Teriyaki Food

ORANGE TERIYAKI BEEF ROAST

Steps:

• SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
• ADD orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze oven bag to blend in flour. Add beef to oven bag. Turn oven bag to coat beef with sauce.
• CLOSE oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours.
• PREHEAT oven to 325°F Cut six 1/2-inch slits in top of oven bag.
• BAKE 35 to 45 minutes or until meat thermometer reads 145° F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with chopped green onions.

BEEF TERIYAKI

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, slice beef into very thin strips.
• In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
• In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

ORANGE TERIYAKI BEEF ROAST

Steps:

• Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce., Close oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours., Preheat oven to 325°F. Cut six 1/2-inch slits in top of oven bag. Tuck ends of bag in pan., Bake 35 to 45 minutes or until meat thermometer reads 145°F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with sliced green onions.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
• Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender.
• Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.

ORANGE BEEF TERIYAKI

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside.
• In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger, garlic and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender.
• Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve over rice.

ORANGE TERIYAKI BEEF WITH NOODLES

Steps:

• Cut the beef into thin strips against the grain. Sprinkle with salt and pepper.
• Place a 12-inch stainless steel skillet over high heat. Add 1 teaspoon of vegetable oil, and when it shimmers, add half of the beef in one layer. Cook until the beef is browned on one side, then flip to cook the second side with a pair of tongs. You want the outsides of the beef to be browned, but for the beef to remain tender. Remove the beef to a plate. If needed, add the second teaspoon of vegetable oil to the pan and cook the second half of the beef. Remove the beef to the plate.
• Add the beef broth, teriyaki sauce, orange marmalade and dash of cayenne pepper. Bring the mixture to a boil. Add the pasta and the sugar snap peas and stir to combine. Reduce the heat to medium, cover the skillet, and cook until the pasta is tender, 5 to 7 minutes. (If needed, add up to 1/4 cup of water if your pasta is not tender and all of the liquid has been absorbed.)
• Stir the beef back into the skillet. Cook uncovered for 2 to 3 minutes, or until the sauce is slightly thickened.

ORANGE BEEF TERIYAKI

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside., In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve with rice. Garnish with green onions and curls if desired.

TERIYAKI MARINADE WITH ORANGE JUICE

Steps:

• Stir together ingredients and pour over meat or vegetables.
• Refrigerate food while marinating.
• Different foods will require different marinating times.
• Much longer for beef than chicken, seafood or veggies.

ORANGE TERIYAKI BEEF STEW

Steps:

• Toss beef with five-spice powder and salt. Heat oil in a 4-quart dutch oven over medium high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate.
• Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in garlic, ginger and crushed red pepper and cook 1 minute. Add broth, orange juice and teriyaki sauce; bring to a boil, scraping pan bottom. Return beef to pan, cover and simmer over low heat 45-60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges and serve.

ORANGE TERIYAKI BEEF ROAST

Steps:

• 1. Shake flour in Reynolds oven bag. Place in 13x9in or larger pan at least 2 in deep
• 2. Add orange juice, teriyaki sauce, brown sugar, garlic,orange peel and crushed red pepper to oven bag. Squeese bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce.
• 3. close oven bag with nylon tie. Marinate the beef in refrigerator 1 1/2 to 2 hours.
• 4. Preheat oven to 325 Cut six 1/2 in slits in top of oven bag. Tuck ends of bag in pan
• 5. Bake 35 - 45 minutes or until meat thermometer reads 145 (do not overcook) Thinly slice beef. Stir sauce. Serve with sauce and over rice. If desired. Sprinkle with sliced green onions (optional)