Orange Beef Food

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Spicy Orange Zest Beef image

This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h

Yield 4

Number Of Ingredients 13

1 pound beef tenderloin, cut into 1/2 inch strips
¼ cup orange juice
¼ cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 tablespoon brown sugar, or to taste
2 cloves garlic, minced
¼ cup water
1 teaspoon cornstarch
cooking spray
2 tablespoons grated orange zest
1 bunch green onions, sliced - white parts and tops separated
salt and freshly ground black pepper to taste


  • Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
  • Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
  • Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
  • Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
  • Stir in light parts of green onion and orange zest; cook for 30 seconds.
  • Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
  • Season with salt and black pepper to taste.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g


Orange Beef image

This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.

Provided by Sam Sifton

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste


  • Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
  • Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  • Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
  • In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  • Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram


Orange Beef - Low-Carb Chinese Food Recipe image

Make take-out in your own kitchen with our Orange Beef - Low-Carb Chinese Food Recipe! Unlike most take-out, this recipe can work for low-carb, keto, Atkins, diabetic, gluten-free, grain-free and Banting diets.

Provided by Annissa Slusher

Categories     Main Course

Time 25m

Number Of Ingredients 12

1 pound beef top sirloin (cut into thin strips across the grain)
1/4 cup low-sodium gluten-free soy sauce or Tamari sauce ((coconut aminos may be substituted for Paleo))
1/4 cup water
1 tablespoon granulated stevia/erythritol blend ((honey may be substituted for Paleo))
1/4 teaspoon red pepper flakes
2 tablespoons butter (quantity separated (coconut oil may be substituted for Paleo))
2 medium green onions (thinly sliced, with white and green parts separated)
1 tablespoon fresh ginger root (minced)
1 tablespoon fresh orange zest (cut into thin strips)
2 cloves garlic (crushed)
1/2 teaspoon xanthan gum
1 tablespoon rice vinegar


  • Place beef strips in a single layer on a paper towel. Cover with another paper towel and pat to dry thoroughly. In a small bowl or measuring cup, whisk together the soy sauce, water, sweetener and red pepper flakes.
  • Heat a large skillet over medium high heat. Add one tablespoon butter (reserving the second tablespoon of butter for later). When butter has melted and stopped foaming, add part of the beef in one layer. Do not let pieces touch. Brown on the first side, then turn and cook through. Remove to a plate and repeat for the rest of the the beef.
  • Continuing over medium high heat, melt reserved butter in the same skillet used for the beef. When melted, stir in the white part of the green onions, ginger root, and orange zest. Cook a few minutes, until fragrant. Stir in garlic and xanthan gum. Cook for about 30 seconds more.
  • Add rice vinegar to the pan. Stir, scraping up browned bits. Cook until almost evaporated, then stir in the soy sauce, sweetener, water and red pepper flake mixture.
  • Simmer mixture, stirring frequently, until it thickens. Stir in beef and heat through.
  • Mix in green portion of the green onions just before serving


Orange Beef Stir-Fry image

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

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide


  • 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


Orange Beef Stir Fry image

Found this in a magazine and made a few changes to better suit my family. It's great for left over steak or for a quick week night meal. The original recipe called for coating the steak strips with a tablespoon of cornstarch. I skip this because I don't like the way it affects the texture of the meat but it does make for a nice thickened sauce so you may want to try it. You could also use cornstarch in the actual sauce to thicken it. Also, feel free to add onions or mushrooms or any other veggies you prefer.

Provided by little_wing

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked bulgur or 2 cups brown rice
1/4 cup orange juice
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon light brown sugar
1/2 tablespoon fresh minced ginger
1 lb round steak, cut into strips
12 ounces broccoli florets
2 tablespoons canola oil
1 red bell pepper, cut into strips
salt and pepper


  • Combine orange juice, vinegar, soy sauce, brown sugar and ginger and set aside.
  • Toss beef strips with cornstarch and season with salt and pepper. Set aside.
  • In a large skillet, combine broccoli with water.Bring to a boil and partially cover skillet with lid, steaming broccoli until crisp-tender, about 4-6 minutes. Transfer to plate.
  • Wipe skillet out with papertowel and then heat 1 T of oil over high heat.
  • When pan is very hot, add half of the beef.
  • Cook until browned, 2-4 minutes. Remove with slotted spoon to plate with broccoli and cook other half of beef.
  • When second batch of beef is done, return the first batch and the broccoli back to skillet.
  • Add orange juice mixture and bell pepper.
  • Continue cooking over high heat until sauce thickens, about 2-4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 508.2, Fat 12.8, SaturatedFat 2.2, Cholesterol 64.6, Sodium 349.7, Carbohydrate 65.2, Fiber 13.5, Sugar 6.2, Protein 38.1


Szechuan Orange Beef (Stir-Fry) image

Make and share this Szechuan Orange Beef (Stir-Fry) recipe from

Provided by littleturtle

Categories     Lunch/Snacks

Time 48m

Yield 5 serving(s)

Number Of Ingredients 16

1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
2 fluid ounces peanut oil
2 dried red chili peppers, cut in half lengthwise
1 tablespoon dark soy sauce
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
1 1/2 tablespoons gingerroot, finely chopped
2 teaspoons cornstarch
2 teaspoons sesame oil
1/2 cup orange juice
1 tablespoon dried orange peel, soaked and coarsely chopped
1/4 teaspoon szechuan peppercorns, roasted and finely ground
2 tablespoons dark soy sauce
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon sesame oil
3 garlic cloves, minced


  • In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
  • Combine sauce ingredients; set aside.
  • Heat wok over high heat, then add peanut oil (be careful of splattering).
  • Remove beef from marinade and stir-fry until browned (3 minutes).
  • Remove and let drain through a sieve.
  • Pour most of the oil out of the wok, reserving about 2 teaspoons.
  • Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
  • Return the beef to the pan and add sauce.
  • Stir-fry for 3 minutes, mixing well.
  • Serve immediately.


Beef & orange stir-fry image

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

200g purple sprouting or Tenderstem broccoli
4 tsp groundnut oil
400g rump steak , trimmed of any excess fat and cut into thin strips
2 tsp cornflour
2 red peppers , deseeded and sliced
thumb-sized piece ginger , peeled and cut into matchsticks
4 garlic cloves , finely chopped
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
4 spring onions , halved and sliced lengthways
2 oranges , 1 juiced and 1 cut into segments
1 ½ tbsp clear honey
1 tbsp rice vinegar
1 tbsp dark soy sauce
steamed rice or noodles , to serve


  • 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


Sesame-Orange Beef image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 11

4 teaspoons cornstarch
2 teaspoons soy sauce
3/4 pound beef tri-tip, thinly sliced across the grain
1/4 cup fresh orange juice
2 tablespoons oyster-flavored sauce
1 tablespoon honey
1 tablespoon sesame seeds
2 tablespoons vegetable oil
1 teaspoon minced ginger
2 oranges, segmented
1/2 cup pineapple chunks


  • 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 image

This homemade Crispy Orange Beef has tons of flavor, and is simple to make at home. It's Chinese takeout in your kitchen!

Provided by Joanne Ozug

Categories     Main Course

Time 55m

Number Of Ingredients 14

1.5 lbs sirloin steak
3 tbsp soy sauce
6 tbsp cornstarch
1 navel orange
3 tbsp molasses
2 tbsp brandy or red wine
1 tbsp rice vinegar
1.5 tsp dark sesame oil
1 jalapeño, (inner seeds and ribs removed, thinly sliced)
3 garlic cloves (minced)
1 tsp freshly grated ginger
1/2 tsp red pepper flakes
vegetable oil (for frying)
recommended side dish: fried rice or steamed rice


  • Thinly slice the beef about 1/4 inch thick, then toss with 1 tbsp of the soy sauce.
  • Sprinkle the beef evenly with the cornstarch and mix well.
  • Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 30 minutes.
  • Use a vegetable peeler to peel the orange zest from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part.
  • Thinly slice the orange peels into long strips.
  • Cut the orange in half and juice it, measuring out 1/4 cup of juice.
  • Place the juice in a bowl and add the remaining 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil, and whisk to combine.
  • Heat a large skillet over medium heat, and add a tablespoon of vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes.
  • Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds until aromatic.
  • Add the sauce mixture to the pan, then turn off the heat.
  • Heat a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels.
  • Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time for about 2 minutes, making sure to stir gently so the beef doesn't stick together. After 3 minutes the beef should be golden brown and crispy.
  • Remove the beef to the paper towels to drain, and cook the remainder of the beef.
  • Reheat the sauce over medium high heat for a minute or two until bubbling again, then add all of the beef, stirring to coat in the sauce for about 2 minutes. The cornstarch from the beef should thicken the sauce slightly.
  • Serve immediately, preferably with rice. Enjoy!

Nutrition Facts : Calories 363 kcal, Carbohydrate 28 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 862 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving


{Light} Orange Beef and Broccoli image

This recipe for light orange beef and broccoli is so simple and has just 250 calories per serving! SO flavorful, light, and yummy!

Provided by Pinch of Yum

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 10

juice of 1 orange
1 tablespoon fresh orange zest
2 tablespoons low sodium soy sauce
1/4 cup beef broth
1/3 cup orange marmalade
2 tablespoons cornstarch
1 teaspoon oil
1 lb. flank steak, very thinly sliced
2 cloves garlic, minced
1 head broccoli, washed and cut into bite-sized pieces


  • Mix the first 6 ingredients, whisking until the cornstarch is dissolved. Boil the broccoli for just a few minutes, until tender crisp. The broccoli will cook a little more once you add it in with the sauce, so make sure not to boil it for too long.
  • Heat the oil in a skillet over high heat. Add the steak and garlic, draining off extra fat after a few minutes. Flip the pieces until each piece is cooked through and the meat is browned.
  • Add the sauce to the pan and stir for 1 minute until the sauce starts to thicken. Remove from heat and stir in broccoli. Serve over rice and garnish with orange zest and/or scallions.

Nutrition Facts : Calories 298 calories, Sugar 16.5 g, Sodium 379.9 mg, Fat 7.3 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 32 g, Fiber 2.3 g, Protein 26.8 g, Cholesterol 68.2 mg


Spicy, Crispy, Orange Beef image

This dish is great for Chinese New Year, or any day when you want to swap out your takeout for a tastier, at-home version that is sure to impress!

Provided by Morgan

Categories     Main

Time 20m

Number Of Ingredients 15

1 pound sirloin steak, cut into thin strips
1/4 cup cornstarch, divided
salt, to taste
1 to 1 1/2 cups peanut oil, for frying
1/3 cup fresh orange juice
1/4 cup seasoned rice wine vinegar
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 tablespoons hot chili sauce (like sriracha)
1 tablespoon brown sugar
2 cloves garlic, minced
1/2 teaspoon ginger, minced
3 green onions, green part only, chopped, to garnish
Birds eye chilis or other red chilis, chopped, to garnish
Fresh orange zest, to garnish


  • Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
  • In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
  • Heat the peanut oil in a wok over medium-high heat.
  • In small batches, fry the steak in the oil until golden brown.
  • Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
  • Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn't seem to be thickening on its own.
  • Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.


Orange Beef image

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

1/2 pound thick flank steak, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch
1/2 teaspoon baking soda
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing wine or dry sherry
Pinch freshly ground white pepper
1 tablespoon peanut oil
2 tablespoons cornstarch
2 teaspoons dark soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar or distilled vinegar
2 tablespoons Chicken Stock
Pinch freshly ground white pepper
3 1/2 cups peanut oil, to deep-fry the beef
5 small dried chilies
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh Thai chili, minced
1 1/2 tablespoons 1/2- by 1/8-inch pieces fresh orange peel, most of pith removed
2 scallions, trimmed and cut into 2-inch sections
6 slices fresh orange


  • 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 image

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

1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying


  • 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


Daube of beef with orange image

warming winter dish

Provided by vstothard

Time 4h45m

Yield Serves 8

Number Of Ingredients 0


  • heat oven to 160C/fan 140C/gas 4. wash and dry the meat. Pour boiling water over the shallots to cover them, leave them for 5 mins, then drain, peel and cut in half. Put to one side. Pare long strips of peel from half the orange and tie together with the parsley and thyme with some string.
  • heat 2 tbsp of the oil and the butter in a large heatproof casserole. Add the meat and half the lardons and brown quickly on all sides (do this in batches). Return all the meat to the pan, then quickly pour over the cognac and ignite. Stir the flour into the meat until it disappears.
  • In a separate pan, fry the onions, finely chopped carrot and celery in 1 tbsp oil until softened. Add to the casserole pan along with the herb bundle, star anise, garlic, salt and pepper. Bring to the boil, stir well, then cover tightly and cook in the oven for 2 hours.
  • Tip the remaining lardons into a frying pan and heat with a drop of oil until the fat runs, then add the shallots and fry gently until they are lightly coloured. Add the daube along with the sliced carrots, give it a stir and cover again. return to the oven for a further 2 hours until the meat is very tender.

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  • Combine all the ingredients in the Frying Batter together, stir well so there is no lump. Transfer the beef into the frying batter, coat well. Mix all the ingredients in Orange Sauce together, set aside.
  • Deep fry the beef in a batches. Once they turn light brown, remove from the oil with a strainer and transfer to a plate lined with paper towels. Deep fry the beef twice by dipping the fried beef into the batter again and deep-fry until they turn golden brown.
  • Heat up a skillet with the oil and stir-fry the garlic until aromatic. Add the Orange Sauce and cooks until it thickens. Transfer the beef into the skillet, stir to combine well. Dish out, garnish with sesame and scallions and serve immediately.

classic-orange-beef-recipe-rachel-soszynski-food image
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  • In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.
  • 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.
  • Add the egg white to the meat and toss to coat. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated. Let stand for 10 minutes. Meanwhile, in a wok, bring the peanut oil to 375° over moderately high heat.
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orange-beef-with-bok-choy-scallion-rice-blue-apron image
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Step 1. Combine all of the ingredients in a large bowl. Stir in one direction until well mixed, then transfer the meat to a shallow heatproof bowl. Advertisement. Step 2. Set the bowl …
Servings 4
  • Combine all of the ingredients in a large bowl. Stir in one direction until well mixed, then transfer the meat to a shallow heatproof bowl.
  • Set the bowl in a steamer over boiling water and steam until the meat is cooked through, about 15 minutes. Remove the bowl from the steamer and sprinkle the beef with the red pepper and coriander. Serve with the lettuce leaves.

Cook until the beef is cooked and caramelized (just look at that caramelized steak-YUM!). Transfer the steak to a plate. Add the rest of the orange juice and Kikkoman Soy …
5/5 (7)
Total Time 30 mins
Category Main Dish
Calories 536 per serving
  • In a small bowl, whisk together orange zest, juice, Kikkoman soy sauce, sesame oil, honey, garlic, and red pepper flakes.
  • In a large, 12-inch nonstick skillet or pan add steak and ½ cup of orange juice mixture. Cook over medium-high heat, stirring often until liquid evaporates and steak has caramelized about 13-15 minutes. Remove steak from skillet and place on a plate.
  • While skillet is still on medium-high heat, add remaining orange juice mixture to pan. Bring to a low boil and cook about 5 minutes to reduce mixture, stir occasionally and use back of a wooden spoon to break up any caramelized bits on bottom of skillet. Add sugar snap peas and cover. Cook for 2 minutes, or until snap peas are bright green. Uncover skillet and cook, stirring often, until peas are tender and sauce thickens, about 2 minutes. Add steak back to skillet and toss to combine. Serve over rice and sprinkle with green onions.

Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; season the meat with salt …
5/5 (4)
Total Time 25 mins
Category Main Course
Calories 350 per serving
  • Into a small bowl, grate the zest from 1 orange and squeeze the juice from 2 oranges. Add the garlic and soy sauce to the bowl. Mix the cornstarch with one tablespoon of cold water and add the cornstarch mixture to the bowl.
  • Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; season the meat with salt and pepper and transfer to a plate.
  • Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange segments and green onions. Toss until coated and heated through. Top with sesame seeds and serve with steamed rice if desired.

Combine orange or tangerine juice with the rest of the ingredients in a bowl and reserve. For the stir-fry, place ½ cup water in large skillet with lid and bring to boil. Add broccolini and season …
  • For the beef and marinade, place meat in bowl or shallow dish, combine marinade (soy sauce through salt) and toss with beef in bowl, let stand 15 minutes
  • To cook the meat, coat evenly with cornstarch then cook in 2 batches, first in 2 tablespoons peanut oil, then add another tablespoon for second batch and remove beef to platter
  • For the sauce, remove the zest from orange or tangerines with vegetable peeler first, then very thinly slice into strips and reserve—then juice the fruit

In a large skillet, heat oil over medium-high heat. Brown the beef then add reserved mandarin orange liquid, the soy sauce, honey, garlic, and ginger; mix well. Reduce heat to medium, cover, and cook 10 to 15 minutes, or until beef is tender, stirring occasionally. In a small bowl, combine 2 tablespoons liquid from the skillet and the cornstarch.
5/5 (8)
Estimated Reading Time 1 min
Category Beef

Add beef in 2 batches and stir-fry 30 to 45 seconds until barely pink. Remove to a bowl with a slotted spoon. Stir in stir-fry sauce. Put frozen vegetables, grated orange peel …
Estimated Reading Time 50 secs

Season fillet strips with salt and pepper. Heat 2 teaspoons canola oil in a large nonstick wok or skillet over medium-high heat. Stir fry half the beef 30 seconds; remove to a bowl.
Cuisine American, Chinese
Total Time 7 mins
Servings 4
Calories 326 per serving

Stir brown sugar, soy sauce, cornstarch, and 1/4 cup cold water into orange juice until blended. Transfer cooked steaks to platter and keep warm. Reduce heat to medium; add orange peel and 1/4 ...
Cuisine Chinese
Total Time 22 mins
Servings 4
Calories 255 per serving

Now: After beef is finished and waiting in the oven, heat a wok on high heat and add the 2 TBSP of oil. Add the dried chiles, pieces of orange peel, and scallion (the Orange Chicken recipe calls for 5 pieces of orange peel and 3 dried chiles. We use 20 pieces of orange peel and 25-30 chiles, but we like it hot. The heat amount is your choice, but we would use 10 pieces of …
Servings 4
Category Beef

Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high ...
Total Time 30 mins
Category Healthy, Low-Calorie, Dinner, Main Dish
Calories 333 per serving

In a bowl, mix sugar, vinegars, shaoxing, soy sauce, and 1 teaspoon of cornstarch. Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add scallions, ginger, garlic, beef, minced Thai chili, sesame oil, shaoxing-soy sauce blend, orange rind, Grand Marnier and chili paste. Stir-fry for 30 seconds.
Estimated Reading Time 4 mins

Article content Step 1. To make the sauce, in a small bowl, put the orange juice, soy sauce, water and wine, and stir to combine. Set aside. Step 2

1x 10 ounce can beef broth 1 cup orange juice 1 cup orange marmalade A generous splash soy sauce 1 tablespoon five-spice powder A sprinkle or two Salt and Pepper 1x 10 ounce bag baby spinach A handful bean sprouts 1 bunch green onions, chopped 1 handful cilantro leaves. Procedure Preheat a large pot over a medium-high heat and then splash in enough oil to thinly …

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Marinate sirloin in 1 cup of the orange juice, cornstarch, chili garlic sauce, and ginger for 1 hour. Cook bell peppers and mushrooms in chicken broth and orange juice. Add beef and marinade to pan and cook over high heat to desired …

This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still …

To make the Asian orange marinade add all of the ingredients to a food processor or blender and process until it mixes well. If the marinade is too thick you can add some water or orange juice to thin it out. For the Asian Orange Beef Jerky Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8" to 3/8" thick, against the grain. Set the strips down in a ...

7's Orange Beef Stew. I made beef stew adding an orange sauce I learned from a spark recipe for Beef Broccoli Orange I am just figuring out the calories and make it …

Orange Beef Kabobs with Grilled Fruit Recipe. Katherine Jones on January 17, 2020; 23. Likes! Katherine Jones. January 17, 2020; This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece. Don’t be scared off by the fact that there is 40 cloves of garlic in this …

Orange Beef Jerky. $18.00. No reviews. Orange and beef were meant to be. Our mandarin orange beef jerky starts with premium grass-fed beef, followed by a tenderizing marinade in papaya puree with honey, citrus juice, garlic, and tamari. It’s then infused with real orange for a flavor we’d describe as bright and citrusy, yet savory.

Hunger Pangs is a new series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, they make Crispy Orange Beef. Get the recipe for Crispy Orange Beef: Buy our winning wood cutting board: Buy our winning Dutch oven:

YouTube. Ingredients: 1 lb tender beef, ideally trimmed tenderloin scraps. vegetable oil spray, as needed. 1/4 cup orange juice. 1/4 cup rice vinegar. 2 tbsp soy sauce. 1 tbsp Sambal hot chili sauce. 2 cloves minced garlic.

Spicy Orange Beef Recipes during a traditional Chinese dish named Chenpi beef, Unfortunately dried tangerine peel was quite difficult to seek out in Switzerland where I lived before coming to England. The history of Americanized Chinese food is rich and interesting , and more detailed than I could do justice during a short blog post (or even an extended one). In the …

Crispy Orange Beef Recipe by Raymond Selzer. Cook Time 20 mins. Total Time 20 mins. Course: Main Course. Cuisine: Chinese. Servings: 3 serving. Ingredients. 1 1/2 lb beef fast fry; 3 tbsps soy sauce; 1/4 cup corn starch; 1 orange; 3 tbsps hoisin sauce; 1 tbsp rice vinegar white; 2 tbsps chopped garlic; 1 tbsp ginger grated; 1/2 tsp red pepper flakes; 2 green onion chopped …

FOOD & DRINK > Orange Beef; Orange Beef Holiday 2002. Orange Beef Holiday 2002. BY: Lucy Waverman. This recipe is based on a famous Sichuan stir-fry with a tangy sauce and lots of chili and orange. This more sophisticated version of the dish uses beef sirloin instead of tougher cuts that need to be marinated longer. Serve with rice. Two 8 oz (250 g) New York steaks, fat …

Set aside. In wok or large skillet, heat half of the oil over medium-high heat. Cook steak strips in batches until golden brown on each side, 2 to 3 minutes. Season with salt and pepper. Transfer to plate; set aside. In wok, heat remaining oil. Cook onion for 2 to 3 minutes. Stir in reserved orange sauce and steak.

The beef in orange beef can be any cut that does not need a long cooking time; sirloin and skirt steak are popular choices. It usually is cut into thin strips before being used. To create a crispy orange beef, the meat is dried, coated in cornstarch and refrigerated for some time before cooking. Alternately, the beef can be marinated in orange juice or orange …

Orange Beef $11.20. Lightly breaded, tossed with orange peel & chili pods. Rene Gonzales. I am a web developer. I offer services in the following areas: Web Development, Web Design, Web Hosting, Digital Imaging, Motion Graphics, Logo Design, SEO, Analytics, and Graphic Design . Contact Us! Address: 910 Lee Dildy Blvd Elgin, Texas 78621 ; …

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