Frozen Orange Juice Marinade For Beef Recipes

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ONE-FOR-ALL MARINATED BEEF



One-For-All Marinated Beef image

"I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken," notes Sue Sauer of Deer River, Minnesota. "The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer."

Provided by Taste of Home

Categories     Dinner

Time 13m

Yield 6 servings.

Number Of Ingredients 7

3/4 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
1 tablespoon canola oil
2 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a shallow dish, combine the first 6 ingredients; add steak and turn to coat. Cover; refrigerate for 4 hours or overnight., Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 206 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 305mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

BEEF ORANGE STIR-FRY



Beef Orange Stir-Fry image

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

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked rice

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

ORANGE BRAISED BEEF SHORT RIBS - STOVETOP VERSION



Orange Braised Beef Short Ribs - Stovetop Version image

If you have the time to spend, you'll be rewarded when you make these orange braised beef short ribs. They are just slightly sweet, and the soy adds a salty note, but tenderness is what you'll notice most of all.

Provided by Meredith

Categories     Entrées

Time 3h20m

Number Of Ingredients 13

2 tablespoons olive oil
2½ pounds beef short ribs
salt
freshly ground black pepper
1 onion (chopped)
1 rib celery (chopped)
2 cloves garlic (minced)
3 sprigs fresh thyme
1 bay leaf
½ cup white wine
1½ cups orange juice
2 tablespoons soy sauce
2 tablespoons fresh chives (chopped)

Steps:

  • Pre-heat a large sauté pan or Dutch oven over medium-high heat. Add the olive oil. When the oil is hot and almost smoking, season the short ribs with salt and pepper and sear them in batches, until browned on all sides.
  • Once the ribs are nicely browned, remove them to a side plate and set aside. Pour off and discard the fat that has accumulated in the pan. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic, thyme, and bay leaf and continue to cook for another minute.
  • Add the wine and deglaze the pan, scraping up any brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce and bring the mixture back to a simmer. Return the browned short ribs to the pan, reduce the heat to very low and cover the pan with a well-fitting lid.
  • Let the ribs simmer on this very low heat, or cook in the oven at 300˚F for roughly 2 to 3 hours. The meat should be so tender that it falls off the bone. Remove the ribs from the pan and set aside, loosely covered with foil. Increase the heat below the pan and reduce the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the pan and turn them to coat in this sauce.
  • Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The sauce can also be strained if you prefer a smooth finish.

Nutrition Facts : Calories 507 kcal, Carbohydrate 14 g, Protein 41 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 649 mg, Sugar 9 g, ServingSize 1 serving

BRAISED ORANGE BRISKET



Braised Orange Brisket image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 18

1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
1 6-ounce can tomato paste
1/4 cup hot mustard
1/4 cup hot Asian chili sauce (such as Sriracha)
1/4 cup packed dark brown sugar
1 3-inch piece ginger, peeled and roughly chopped
8 cloves garlic
1 tablespoon five-spice powder
1 4-pound beef brisket, lightly trimmed
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 large onion, roughly chopped
4 leeks, white parts only, cut into pieces
4 carrots, cut into pieces
4 parsnips, peeled and cut into pieces
4 cups low-sodium chicken broth
Chopped scallions, for garnish

Steps:

  • Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
  • Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
  • Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.

CRISPY ORANGE BEEF



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

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

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF



Fresh Vegetable Stir-Fry with Peppery Orange Beef image

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

2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 ½ tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
½ head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
½ cup beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste

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

FROZEN ORANGE JUICE MARINADE FOR BEEF



Frozen Orange Juice Marinade for Beef image

Make and share this Frozen Orange Juice Marinade for Beef recipe from Food.com.

Provided by Mary Butterfield

Categories     Roast Beef

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup frozen orange juice concentrate, thawed
3 tablespoons vegetable oil
3 tablespoons honey
2 cloves garlic, minced or pressed
1/3 cup diced onion
1 tablespoon Dijon mustard
1 -2 tablespoon Tabasco sauce

Steps:

  • Mix all ingredients.
  • Place beef in glass or plastic dish or ziplock bag.
  • Pour marinade over, flipping to make sure all is covered.
  • Marinate in refrigerator for 4-12 hours.
  • Drain Beef and season to taste.

CORNED BEEF IN ORANGE JUICE-CROCK POT



CORNED BEEF IN ORANGE JUICE-CROCK POT image

This is different and really good.

Provided by Joanne Sarver

Categories     Beef

Time 10m

Number Of Ingredients 2

4-5 lb lean corned beef brisket
6-oz. can(s) frozen orange juice concentrate, thawed

Steps:

  • 1. Trim excess fat from corned beef. Cover corned beef with cold water and let stand for 30 minutes. Drain thoroughly. cut beef in half to fit into crock-pot. Pour orange juice over meat . Cover tightly and cook for 10-12 hours on low or on high for 5-6 hours. Makes 6-8 servings.

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