Orange Glazed Ginger Beef Food

CRISPY ORANGE BEEF

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.

ORANGE GINGER GARLIC BEEF

Steps:

• In a large skillet or Dutch oven, over medium-high heat, add two tablespoons of vegetable oil.
• Dust each piece of beef in the corn starch and pan fry for two minutes per side. Do not overcrowd the pan. Keep the beef in a single layer. Once done, remove to a plate and fry the next batch. You might need to add a tablespoon of vegetable oil to the pan after each batch. Set the beef aside when all fried. This will take about 30 minutes from start to finish.
• In the meantime, whisk together the cornstarch, orange juice, orange zest, molasses, rice vinegar, soy sauce, garlic, and ginger.
• Do not clean the skillet. Pour the juice mixture into the hot skillet and use a wooden spoon to scrape the stuck on beef bits off the bottom of the pan. This process is referred to de-glazing and is often done using wine, but acidic juice works very well. This will take about one minute.
• The sauce will begin to thicken. Reduce the heat to medium, add the sesame seeds and add the beef back to the pan. Toss to coat. Allow to cook for 3 minutes.
• Add the green onions. Toss and cook for 2 more minutes.
• Serve immediately. Use fresh chopped green onions and more sesame seeds for garnish.

ORANGE GINGER BEEF STIR-FRY

Steps:

• Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
• Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.
• Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.

ORANGE-GINGER GRILLED BONELESS SHORT RIBS WITH GREEN ONION-PEANUT RELISH

Steps:

• For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
• For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
• For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.

ORANGE GLAZED GINGER BEEF

Steps:

• In large bowl, combine soy sauce, orange juice concentrate, cornstarch, ginger, and orange peel.
• Stir to dissolve cornstarch.
• Marinate beef strips in this mixture for at least 30 minutes.
• Meanwhile, in large skillet (or wok), cook and stir broccoli and onion in oil until tender-crisp.
• Remove vegetables from skillet.
• Drain beef, reserving marinade.
• In same skillet, over medium-high heat, cook and stir beef for 3 to 4 minutes until browned.
• Remove from skillet.
• Add reserved marinade and broth to skillet, letting boil 5 minutes.
• Add beef and vegetables to sauce.
• Heat through.
• Serve over rice.

ORANGE BEEF

Steps:

• 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.

GRILLED ORANGE GINGER BEEF

Steps:

• Pierce meat all over with fork or tenderizer.
• Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
• Marinate overnight.
• Drain off and reserve marinade.
• Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
• Remove meat from grill and place on covered platter to rest for 5 minutes.
• Bring reserved marinade to a boil for 3 minutes.
• Stir in 1/2 tablespoon cornstarch and simmer until thickened.
• Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
• Serve with rice.

CRISPY GINGER BEEF

Steps:

• Place cornstarch in a large bowl.
• Add water gradually while whisking.
• Beat eggs into cornstarch mixture.
• Toss in beef and stir to coat.
• Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
• Add a quarter of the beef to the oil.
• Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
• Repeat until all the beef is cooked.
• Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
• Stir fry briefly over high heat.
• Combine last 5 ingredients and add to vegetable mixture.
• Bring to a boil and then add beef.
• Heat thorough and serve immediately.

ORANGE-GLAZED GINGER BEEF

Steps:

• 1. In large bowl combine, soy sauce, orange juice, cornstarch, ginger and orange peel. Stir to dissolve cornstarch. Add beef. Marinate 30 minutes. In skillet over med-high heat, add oil, broccoli, and onion. Cook, stirring for 3 min. Remove from pan. Drain beef, set aside marinade. In skillet, cook beef strips about 4 mins. Remove beef. Add marinade to skillet. Add broth, boil 5 mins. Add beef and veggies. Heat through. Serve over hot cooked rice.

ORANGE-GLAZED STEAK

Steps:

• Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
• Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
• Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.

ORANGE-GINGER BEEF STIR-FRY

Steps:

• Toss meat with cornstarch in medium bowl. Add marmalade and ginger; stir until well blended.
• Heat oil in large nonstick skillet on medium-high heat. Add meat mixture; stir-fry 4 to 5 min. or until meat is done. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
• Serve over rice; top with nuts.