ORANGE BEEF - WEIGHT WATCHERS
Faster than delivery. Each serving is 1 cup. I found this recipe in a Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Orange Beef:.
- Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger, and orange zest; stir-fry until the scallions soften, about 1 minute.
- Add the beef and stir-fry until browned, about 3 minutes. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
- Meanwhile, mix the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds. Serve with Barley Pilaf. Point value 3.
- Barley Pilaf:.
- Bring broth to a boil in a saucepan; add quick-cooking barley. Simmer, covered, 12 minutes.
- Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender. Add the barley and soy sauce.
- Serves 4 Point Value 2.
ORANGE BEEF WW
Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf WW" for 2 "thingies" per serving.
Provided by KateL
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest. Stir-fry until the scallions soften, about 1 minute.
- Add the beef and stir-fry until browned, about 3 minutes.
- Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
- Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
- Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
- Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.
CRISPY ORANGE BEEF
Steps:
- Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.
- Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes. Take out noodles and then, working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.
- For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.
- Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and then the beef. Pour sauce over beef and serve.
ORANGE BEEF
A classic from Hunan, chun pei ngau yuk translates as "old beef," very old, or as we say in China, so old it gathers dust. The main reason for this is that this dish is most often cooked with old, dried, hard orange peel, and it is fine that way. I prefer fresh orange peel.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
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.
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
STIR FRIED ORANGE BEEF
I was searching through some old recipes and came across this. I haven't made it in years but it is a good weeknight meal.
Provided by invictus
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix water and cornstarch, add tamari sauce.
- Trim fat from beef and cut into strips. Heat skillet with oil. Add beef, ginger, and garlic powder. Stir fry until beef is heated through.
- Add vegetables and cook until crisp tender.
- Stir in orange juice and cornstarch mixture. Cook until thickened, about 4 minutes.
- Add oranges and heat until cooked through.
- Serve over rice.
Nutrition Facts : Calories 594.3, Fat 28.2, SaturatedFat 8.4, Cholesterol 102, Sodium 577.4, Carbohydrate 47.8, Fiber 1.9, Sugar 13.7, Protein 35.8
CHINESE ORANGE BEEF
Cook a quick meal with this tasty stir-fry, which combines tender steak with a flavourful citrus sauce.
Provided by English_Rose
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the steak in a little cornstarch.
- Heat the vegetable oil in a non-stick frying pan.
- Stir-fry beef strips in small batches for about 2 minutes, until browned. Remove the beef and set aside.
- Add the garlic, orange juice and soy sauce and bring to the boil.
- Return the beef to the pan, add the scallions and heat through.
- Meanwhile, cook the noodles in a large pan of boiling water following packet instructions. Tip into a colander and drain.
- Serve the beef on a bed of piping-hot cooked noodles.
Nutrition Facts : Calories 617.1, Fat 42.4, SaturatedFat 15.6, Cholesterol 166.6, Sodium 131, Carbohydrate 7.6, Fiber 1.2, Sugar 2.9, Protein 48.8
WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES
Make and share this Ww 5 Points - Spicy Orange Beef With Vegetables recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
- Toss well to coat and set aside.
- Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
- Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
- Add 2 tsp oil, then add beef.
- Stir-fry until cooked through.
- Transfer to a plate.
- Add remaining 2 tsp oil, then add the ginger.
- Stir-fry until fragrant.
- Add the green beans, bell pepper, and carrot.
- Stirfry until crisp-tender.
- Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
- Add the beef and cook until hot.
- 5 Points for 1 cup.
Nutrition Facts : Calories 257.9, Fat 13.2, SaturatedFat 3.6, Cholesterol 51.9, Sodium 356.1, Carbohydrate 15, Fiber 2.3, Sugar 7, Protein 19.9
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- Combine the steak, soy sauce, garlic, ginger, and red pepper flakes in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.
- Heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until lightly browned, about 3 minutes. With a slotted spoon, transfer the beef to a plate. Add the broccoli and onion to the skillet and stir-fry until the broccoli is bright green, about 3 minutes.
- Stir together the orange zest and juice and cornstarch in a small cup until smooth; add to the skillet. Stir-fry until the sauce thickens and bubbles, about 1 minute. Add the beef and stir-fry until heated through, about 2 minutes longer. Yields 1 3⁄4 cups per serving.
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- With a vegetable peeler, remove enough zest from one of the oranges to make 2 tablespoons very thinly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.
- Combine 1⁄3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.
- Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.
- Add the broccoli, bell pepper, orange zest strips, and the remaining 1⁄3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger, and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice. Yields 1 1⁄2 cups orange beef with 1⁄2 cup rice per serving.
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- Coat a large nonstick wok with cooking spray and set over medium-high heat. Add orange peel, ginger and garlic; stir-fry until softened and aromatic, about 2 minutes. Add red pepper flakes and stir-fry 20 seconds. (NOTE: To julienne means to cut into thin matchsticks. Peel an orange, press the rind sections as flat as you can on a cutting board, and slice them into long matchsticks. For the ginger, cut the peeled stalk into thin, even slices, then cut each of these into matchsticks.)
- Add beef; stir-fry until lightly browned, about 2 minutes. Add sugar snap peas and continue stir-frying until crisp-tender, about 2 minutes.
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