Grilled Orange Ginger Beef Recipes

GRILLED ORANGE GINGER BEEF

Steps:

• Whisk VH® Medium Garlic Rib Sauce, VH® Orange Ginger Stir-Fry Sauce, red wine vinegar and sesame oil together. Reserve 1 cup (250 mL). Place remaining sauce, the white part of the onion and the steak into a resealable bag. Seal bag and let stand at room temperature for up to 20 minutes, or refrigerate for 8-24 hours, turning occasionally.
• Spray grill and utensils with PAM® Grilling Spray. Preheat grill to medium heat.
• Remove steak from bag, shaking off excess marinade. Discard marinade. Place steaks on grill and cook for approximately 5 minutes on each side for medium-rare. Remove from heat and let steak stand for 5 minutes before serving.
• Meanwhile, add onion greens to the reserved mixture and heat in a small saucepan until warm. Drizzle steaks with sauce. Serve the rest for dipping.

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.

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.

ORANGE-GINGER GRILLED SHORT RIBS

Steps:

• Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
• Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
• Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
• Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the 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 KABOBS WITH GRILLED FRUIT

Steps:

• Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.
• Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
• Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.