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
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
CRISPY ORANGE BEEF
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
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
ORANGE-SZECHUAN BEEF STIR-FRY
Jump start supper with stir-fry ingredients--veggies and sauce--all in a frozen meal starter. Just add meat and extra orange flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- Grate 1/2 teaspoon peel from orange; squeeze orange to make 1/4 cup juice. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 2 to 3 minutes or until no longer pink.
- Add frozen vegetables. Stir in frozen sauce from meal starter, orange peel and orange juice. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently. Sprinkle with peanuts from meal starter.
Nutrition Facts : Calories 280, Carbohydrate 22 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1/3 of Recipe, Sodium 1370 mg, Sugar 14 g
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.
REAL-DEAL SZECHUAN BEEF STIR FRY
Tender crispy beef cooked in a bold sweet sour spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying. {Gluten-free adaptable}
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 21
Steps:
- Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
- Combine everything for the sauce in a big bowl and mix well.
- When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
- Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
- Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
- Add the ginger and garlic. Stir a few times to release the fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
- Add back the beef pieces. Stir to coat beef with sauce.
- Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
- Serve hot over steamed rice as a main dish.
Nutrition Facts : ServingSize 4 g, Calories 388 kcal, Carbohydrate 27.5 g, Protein 21.8 g, Fat 20.5 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1056 mg, Fiber 0.9 g, Sugar 13.1 g
SZECHUAN CRISPY ORANGE BEEF
Make and share this Szechuan Crispy Orange Beef recipe from Food.com.
Provided by jan007
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
- Cut pieces into thin strips.
- Dry slightly in microwave oven.
- Slice the orange for garnish.
- Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
- Coat the meat completely with cornstarch and set aside.
- Combine dried orange peel in a small dish with hot pepper.
- Cut onion and combine in another small dish with water chestnuts.
- Mince garlic and green onion.
- SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
- Put a metal strainer over a large saucepan in kitchen sink.
- Heat wok for two minutes over highest heat.
- Add oil and heat until it is very hot.
- Add beef, stir to break it up.
- Fry for 2 to 3 minutes, til the outside is crispy.
- Transfer to strainer in sink and pour oil and beef into it.
- Place empty wok back on high heat, add garlic and green onion.
- Add hot pepper and orange peel, Stir briefly.
- Add onion and water chestnuts and stir 30 seconds.
- Add sauce and stir well to coat.
- Let mixture boil until it thickens slightly.
- Add hot beef and then sesame oil.
- Put on serving plate and garnish plate with orange slices.
- Serve with rice.
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
SZECHUAN BEEF STIR-FRY
[DRAFT]
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
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SZECHUAN BEEF STIR FRY – HOW TO MAKE IN FOUR EASY STEPS
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Reviews 3Calories 1231 per servingCategory Main Course
- Marinate the beef. The best cut of beef. Choose to use the best cut of beef, such as tenderloin. Alternatively, chucks or topside are acceptable., You can use the traditional way adopted by most Chinese chefs in the restaurant to tenderize the less expensive cut of beef.
- How to prepare the Szechuan sauce for stir-frying. This recipe involved in using some of the typical cooking methods in Szechuan food. The beef is ‘dried fried,’ which means to fry only with oil, without adding water.
- Cut the vegetables. Choice of vegetable. Bell pepper, celery, onion, and carrots are commonly used in this Szechuan beef stir-fry recipe. You can always add other vegetables or omit any of them.
- Final step – stir-frying. Once you got everything ready, you can start the cooking process. Dry fried the beef. Dry-fry is the typical Szechuan cooking method to pan-fry something using oil alone without adding water.
SZECHUAN BEEF STIR-FRY - JAMIE GELLER
From jamiegeller.com
Category MainTotal Time 15 mins
- Preparation 1 Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender.
- Remove and drain vegetables. Set aside.2 Meanwhile cut beef steaks into 1/4-inch thick strips.3 Heat same skillet over medium-high heat until hot.
- Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.4 Remove from skillet; keep warm.
ORANGE BEEF - THE DARING GOURMET
From daringgourmet.com
5/5 (3)Total Time 20 minsCategory Entree, Main CourseCalories 483 per serving
- Combine all the marinade/sauce ingredients in a medium bowl. Add the beef and stir to combine. Set aside while preparing carrot and green onions.
- Heat the oil in a wok or skillet over high heat. Add beef, reserving the marinade, and fry quickly until lightly browned. Add the carrot and the whites of the green onions and stir fry for a couple of minutes until the carrots are slightly tender but still have some crunch.Add the remaining marinade/sauce and stir to coat. Simmer for 2 minutes. Add the green parts of the green onions and stir to combine.Serve the orange beef over the hot noodles or steamed rice.
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From chefsavvy.com
5/5 (2)Calories 393 per servingCategory Main Course
- 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.
- 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.
SZECHWAN BEEF STIR-FRY | BETTER HOMES & GARDENS
From bhg.com
5/5 (19)Calories 317 per servingTotal Time 40 mins
- For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside.
- For sauce, in a small bowl stir together sherry, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper (if using); set aside.
- In a wok or large skillet heat oil over medium-high heat (add more oil if necessary during cooking). Add carrot; cook and stir in hot oil for 2 minutes. Add baby corn and sweet pepper. Cook and stir for 1 to 2 minutes or until vegetables are crisp-tender. Remove from wok.
- Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok.
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