BEEF ORANGE STIR-FRY
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm., Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.
Nutrition Facts : Calories 390 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SESAME-ORANGE BEEF AND VEGGIE STIR-FRY
This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.
Provided by pkkilleen
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 19
Steps:
- Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
- Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
- Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
- Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g
ORANGE BEEF
This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.
Provided by Bill
Categories Beef
Time 1h40m
Number Of Ingredients 27
Steps:
- First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (5-7cm) pieces, between ⅛- to ¼-inch (about 0.5cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour.
- Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.
Nutrition Facts : Calories 306 kcal, Carbohydrate 24 g, Protein 21 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1221 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF
Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!
Provided by BRITTANYDEAR
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
- Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
- Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
- Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g
ORANGE BEEF STIR-FRY
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
Steps:
- 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
STIR-FRY WITH ORANGE JUICE SAUCE
Here's a perfect weekday dinner recipe! Not only is it full of colorful vegetables and mixed with a healthy sauce, it's also easy to prepare.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 18
Steps:
- em
- /em
- em
- /em
- em
- /em
- Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.
BEEF & ORANGE STIR-FRY
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
Steps:
- 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
ORANGE BEEF-STYLE TOFU STIR-FRY
When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!
Provided by JACKSKELLINGTON
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
- In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
- Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 23.3 g, Fat 15 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 499.8 mg, Sugar 7.6 g
ORANGE-BEEF STIR-FRY
A beef-orange stir-fry with a little kick from the ginger, a few red pepper flakes, and a big citrus flavor!
Provided by Autumn Pumpkin
Categories Main Dish Recipes Stir-Fry Beef
Time 4h50m
Yield 4
Number Of Ingredients 17
Steps:
- Slice steaks very thin. Zest one orange; juice both oranges.
- Mix orange juice, orange zest, honey, soy sauce, ginger, Worcestershire, black pepper, red pepper flakes, cinnamon, and cloves for marinade together in a large glass or ceramic bowl. Add steak slices, cover with plastic wrap, and marinate in the refrigerator for 4 hours.
- Remove steak from the marinade and shake off excess. Reserve 1/2 cup of marinade; set aside.
- Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add 1/3 of the steak slices and cook until browned, 3 to 5 minutes, being careful as this will cook quickly. Remove to a heat-proof dish or bowl. Continue cooking steak in the same fashion, using 2 tablespoons oil for every batch.
- Heat remaining tablespoon oil in the pan over medium-high heat. Add bell peppers, onion, and garlic. Turn heat to medium-low and add steak back into the pan. Cook and stir for 3 minutes. Add 1/2 cup of reserved marinade and allow to thicken and coat veggies and steak. Serve right away with brown rice.
Nutrition Facts : Calories 624.7 calories, Carbohydrate 74.7 g, Cholesterol 24.5 mg, Fat 29.9 g, Fiber 7.9 g, Protein 16.9 g, SaturatedFat 3.5 g, Sodium 260.2 mg, Sugar 20.5 g
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SZECHUAN ORANGE BEEF (STIR-FRY)
Make and share this Szechuan Orange Beef (Stir-Fry) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 48m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- 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.
More about "orange vegetable beef stir fry food"
ORANGE BEEF AND VEGGIE STIR FRY | MEL'S KITCHEN CAFE
From melskitchencafe.com
Estimated Reading Time 3 mins
- In a small bowl, stir together the fresh orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.
- Thinly slice the beef across the grain. Lightly salt and pepper the beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally. Remove the beef to a plate or bowl.
- Add the remaining 1 teaspoon oil to the pan. Add the green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add the chopped broccoli carrots and red pepper. Stir to combine. Add the water, cover the skillet, and cook until the vegetables are crisp-tender, 2-4 minutes. Stir in the cooked beef.
- Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice.
BEEF AND VEGETABLE STIR FRY RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
BEEF VEGETABLE STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
ORANGE BEEF STIR FRY RECIPE | PBS FOOD
From pbs.org
EASY BEEF STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
ORANGE BEEF STIR-FRY RECIPE | STIR-FRY | HANNAFORD
From hannaford.com
VEGETABLE TERIYAKI STIR FRY - THREE OLIVES BRANCH
From threeolivesbranch.com
10 BEST STORE-BOUGHT STIR FRY SAUCES - SUBSTITUTE COOKING
From substitutecooking.com
VEGETABLE STIR FRY - NINJA TEST KITCHEN
From ninjatestkitchen.com
15 BEST BEEF TERIYAKI RECIPES - 730 SAGE STREET
From 730sagestreet.com
ORANGE GINGER BEEF STIR-FRY | MCCORMICK
From mccormick.com
EASY INSTANT POT PORK RAMEN STIR FRY - ALLRECIPES
From allrecipes.com
KOREAN BEEF STIR FRY WITH RICE AND VEGETABLES CALORIES, CARBS ...
From myfitnesspal.com
RECIPES ORANGE BEEF AND VEGETABLE STIR-FRY | SOSCUISINE
From soscuisine.com
SWEET AND SOUR ORANGE CHICKEN STIR FRY - THE STARVING CHEF
From thestarvingchefblog.com
COOKING LIL_E ON INSTAGRAM: "WINTER COMFORT FOOD - STEW BEEF ...
BEEF > STIR-FRIED ORANGE BEEF
From healthyeating.nhlbi.nih.gov
PAGE NOT FOUND • INSTAGRAM
From instagram.com
ORANGE BEEF STIR-FRY | HEALTHY RECIPES | WW CANADA - WEIGHT …
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love