Spicy Orange Beef With Vegetables Food

SPICY, CRISPY, ORANGE BEEF

Steps:

• 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.

SPICY ORANGE BEEF STIR FRY (橙味牛肉)

Steps:

• Place beef strips in a bowl. Add all the ingredients for the marinade. Mix well until all the liquid is absorbed by the beef. Leave to combine for 10 minutes.
• Mix all the ingredients for the sauce. Set aside.
• Heat up a wok (or a deep frying pan) over a high heat then pour in 1½ tablespoons of oil. Sear the beef until it becomes pale. Dish out and set aside.
• Discard any liquid in the wok. Pour in the remaining ½ tablespoon of oil. Add orange zest, fresh chilli, ginger and garlic. Cook until fragrant then stir in the beef.
• Fry for 1 minute or so. Pour in the sauce (stir well beforehand). Dish out when beef is evenly coated with the thickened sauce. Serve immediately.

ORANGE BEEF-STYLE TOFU STIR-FRY

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.

SPICY ORANGE BEEF & BROCCOLI STIR-FRY

Steps:

• With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
• Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
• Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
• Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SPICY ORANGE ZEST BEEF

Steps:

• 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.

SPICY ORANGE BEEF

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saute garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove vegetables and keep warm. , Heat remaining oil in skillet; add beef. Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Return vegetables to pan. Add oranges and heat through. Serve over rice.

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

SZECHUAN ORANGE BEEF (STIR-FRY)

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.

SPICY SZECHUAN BEEF

Steps:

• Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
• Meanwhile in a small bowl combine the sauce ingredients, set aside.
• When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
• Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
• Serve immediately with green onions and sesame seeds for garnish, if desired

CRISPY ORANGE BEEF

Steps:

• Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Some people would say to crisp the beef in batches, but I'm far too lazy for all that, and so long as you're using a large pan, and very hot oil you can get away with doing the lot in one go. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
• Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
• After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they're hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.
• Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.

SPICY ORANGE BEEF

Steps:

• heat oil in a dutch oven.
• add chiles, garlic and orange rind, saute 5 minutes.
• add carrots and beef, saute 1 minute.
• add water, broth, honey and liqueur.
• bring to a boil, cover, lower heat to simmer.
• cook 1 hr& 15 minutes until beef is tender.
• combine water and cornstarch, stir into beef, bring to a boil and cook until sauce thickens, 1 minute.
• serve over rice.

ORANGE BEEF

Steps:

• 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!

SPICY GINGER BEEF STIR FRY

Steps:

• Freeze the beef sirloin for 30 minutes so that it's firm but not completely rock-solid-frozen.
• Slice into thin slices across the grain.
• Heat the oil until shimmering hot in a wok or large high-sided frying pan. Add the ginger that's been cut into matchsticks and fry for 2-3 minutes until golden and crispy. Scoop out of the pan with a slotted spoon and leave to drain on some kitchen paper.
• Carefully spoon out all but 1 tbsp of the oil (reserving the oil). Bring the temperature back to very hot again. Sprinkle the salt and pepper on the beef and and add half the beef to the wok. Fry, moving around a few times until browned (about 3-5 minutes). Spoon out with a slotted spoon and place in a bowl to rest. Add in another 1 tbsp of the oil if needed and cook the remaining beef in the same way, then place in the bowl too.
• Add a little more oil if needed so you have around 2 tbsp of oil in the wok. Heat to a medium heat and add in the chopped onion. Fry for 2-3 minutes until just starting to soften. Add in the minced ginger and garlic and fry for a further 30 seconds, then add in the broccoli, spring onions and mangetout. Stir fry for one minute, then mix together the sauce ingredients and add to the wok.
• Allow to bubble and thicken for one minute, then add the beef back in. Allow to heat through for a minute or two, then stir in the spinach and turn off the heat.
• Top with the crispy ginger matchsticks and a sprinkling of chilli flakes.
• Serve with boiled rice or noodles.

SPICY ORANGE BEEF STIR FRY

Steps:

• Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
• In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.

SPICY ORANGE BEEF

Steps:

• Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.

WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES

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.

SPICY ORANGE BEEF

Steps:

• Cut beef into thin, roughly 1 by 2 inch pieces. Marinade refrigerated for at least one hour, up to 8 hours. Place wok over high heat until hot, pour in peanut oil, reduce heat to medium (about 350℉ (180℃) F). Add three pieces of the orange peel and fry briefly until it turns a darker brown, about 10 seconds. Add peel to small amount of the seasoning sauce in a blender and purée, then add to the rest of the seasoning sauce. Deep fry beef in wok over high heat (about 375℉ (190℃) F). Drain beef on paper towels and remove oil from wok. Place wok back on high heat and add scallions, ginger, garlic, and chili peppers, stir-fry for about 30 seconds, stir in remaining orange peels then add seasoning sauce. Return the beef to the sauce and stir fry for 30 to 60 seconds, turn off heat and serve with steamed rice.

SPICY ORANGE BEEF WITH VEGETABLES

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.
• Stir fry 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.

SPICY ORANGE BEEF STIR-FRY

Steps:

• Gather all ingredients before starting recipe.
• Peel oranges, reserving the rind, trim white pith and slice into thin strips and squeeze juice into a small bowl.
• Combine orange rind with a tablespoon of white sugar and 2-3 tablespoons of water. Bring to a boil, then reduce heat to simmer for about 10 minutes. Drain water from orange rind and reserve.
• Mix 2 tablespoons of orange juice, 1 teaspoon each of rice wine or mirin, soy sauce and corn starch and stir until the corn starch is completely dissolved. Pour marinade over sliced beef, toss to combine and set aside for 10-15 minutes before cooking.
• Combine remaining orange juice, 2 teaspoons of soy sauce, 1 teaspoon of each of sesame oil, corn starch, 1 tablespoon of fresh ground black pepper and the Asian chili sauce. Stir to combine, set aside until ready to use.
• Heat a tablespoon of sesame oil in a skillet or a wok until the oil is hot, about 1 minute on medium high heat.
• Add sliced, marinated beef strips and fry for 2-3 minutes, or until the meat looses its red color, remove to a bowl.
• Add a tablespoon of vegetable oil and heat for another minute then add grated ginger and garlic. Stir to combine for 1 minute, then add sliced peppers and orange zest. Cook for 1-2 minutes,
• Add reserved beef slices and the reserved sauce and stir fry for another 2-3 minutes, or until the sauce thickens
• Serve over plain white rice.