Pressure Cooker Spicy Orange Beef Recipes

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PRESSURE COOKER SPICY ORANGE BEEF



Pressure Cooker Spicy Orange Beef image

Pressure Cooker Chinese Take-Out Spicy Orange Beef & Rice is a one pot Asian dish. The rice cooks at the same time as the beef in the same pot.

Provided by Jill Selkowitz

Categories     Dinner

Time 15m

Number Of Ingredients 16

2-3 pounds Flank Steak ((Sirloin or Top Round))
2 teaspoons Peanut Oil ((Olive or Vegetable))
1 cup Fresh Orange Juice
2 Tablespoons Potato Starch
6 inch Scallions ((sliced))
2 teaspoons Pure Sesame Oil
1 teaspoon Orange Zest
1/2 large Orange
1 teaspoon Pure Sesame Oil
6 cloves Fresh Garlic (minced)
1/2 cup Sweet/Black Soy Sauce
1/4 cup Soy Sauce, Low Sodium
1/4 teaspoon Chinese Five Spice
3-4 Dried Red Chili Peppers ((or to taste))
See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe
Stainless Steel Long Legged Trivet

Steps:

  • Mix together sauce ingredients, add beef and marinate for at least 10 minutes
  • Select Sauté or Browning on your Pressure Cooker and allow to heat.
  • Add peanut oil to the Pressure Cooker Cooking pot. Add beef and the marinade and lightly brown, about two minutes.
  • Turn off Pressure Cooker and add Orange Juice .
  • If making this a One Pot Meal, add the Prepared PIP Rice now.
  • Lock on lid and close Pressure Valve.
  • Cook at High Pressure for 5 minutes.
  • When Beep sounds, do a Quick Release. When all pressure is gone, open lid.
  • Remove rice and trivet. Quickly place cover on rice to finish steaming.
  • Dip a cup into liquid to remove about 1/4 cup, add Potato Starch and whisk until smooth. Pour the Potato Starch mixture into the sauce and combine.
  • Select Sauté or Browning and simmer until sauce thickens.
  • Stir in Scallions and mix for one minute. Turn off Pressure Cooker.
  • Drizzle in the Sesame Oil. Squeeze 1/2 Orange over meat and sprinkle Orange Zest.

PRESSURE COOKER ORANGE PEPPER STEAK RECIPE - (4.3/5)



Pressure Cooker Orange Pepper Steak Recipe - (4.3/5) image

Provided by Renna

Number Of Ingredients 16

1 1 1 tablespoon sesame oil (sometimes I use olive oil)
2 2 2 tablespoons vegetable oil
1 1 1/2 pound beef round steak, cut in 1/2 inch strips
1 1 1 cup flour
1/2 1/2 1/2 teaspoon salt
1/2 1/2 1/2 teaspoon pepper
1 1 1 teaspoon beef base mixed in
1 1 to cup orange juice (best to use store bought in this recipe, it is much more concentrated and adds a better flavor.
2 2 2 teaspoons minced garlic
2 2 2 teaspoons orange zest
3 3 3 tablespoons soy sauce
2 2 2 tablespoons sugar
1/2 1/2 1/2 white onion, peeled and sliced 1/2 inch strips
1 1 1/2 green bell pepper, cored and sliced 1/2 inch strips
1 1 1/2 red bell pepper, cored and sliced in 1/2 inch strips
Orange slices for garnish (optional)

Steps:

  • Put sesame and vegetable oil in cooker, heat on high or brown setting with lid off. Mix salt and pepper in flour and generously coat beef strips, put in cooker and lightly brown on all sides. Add remaining ingredients EXCEPT for onions and peppers, secure lid and cook on HIGH for 8 minutes Perform quick release, remove lid and add onions and peppers. Secure lid back on and cook on HIGH for 4 minutes. Perform quick release, serve over rice or noodles

PRESSURE COOKER SPICY ORANGE BEEF RECIPE - (4/5)



Pressure Cooker Spicy Orange Beef Recipe - (4/5) image

Provided by PineyCook

Number Of Ingredients 11

2 pounds flank steak, cut into 1/4-inch strips
1 tablespoon vegetable oil
6 cloves garlic, minced
3/4 cup fresh orange juice
1/4 cup soy sauce
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon orange zest
2 tablespoon cornstarch
3 tablespoon cold water
1 bunch green onions, sliced

Steps:

  • Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned-do not crowd. Transfer meat to a plate when browned. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.

ORANGE BEEF PRESSURE COOKER SHORT RIBS



Orange Beef Pressure Cooker Short Ribs image

I love orange beef, and I love beef short ribs! I don't love having to wait for hours for them to cook. Solution: the pressure cooker!

Provided by dmanmont

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 lbs beef short ribs
1 onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
3 sprigs fresh thyme
1 bay leaf
1/2 cup white wine
1 1/2 cups orange juice
2 tablespoons soy sauce
2 tablespoons fresh chives, chopped

Steps:

  • Pre-heat pressure cooker on BROWN setting.
  • Add the olive oil, season the ribs with salt and pepper and sear in batches, until browned on all sides. Once nicely browned, remove them to a side plate and set aside.
  • Discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme, and bay leaf and saute for 3 to 4 minutes.
  • Add the wine and deglaze the cooker, scraping up the 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 return the ribs to the cooker. Lock the lid in place.
  • Pressure cook on HIGH for 25 minutes.
  • Let the pressure drop naturally and carefully remove the lid.
  • Remove the ribs from the cooker and set aside, loosely covered with foil.
  • To thicken the sauce, use the BROWN setting on the pressure cooker to simmer the braising liquid until it has thickened and is syrupy. Return ribs to cooker and coat in sauce.
  • Serve over rice, spoon a little sauce on top and garnish with chives. The sauce can be strained if you prefer a smoother finish.

Nutrition Facts : Calories 1909.4, Fat 171.6, SaturatedFat 72.6, Cholesterol 345.3, Sodium 737.3, Carbohydrate 14.4, Fiber 1, Sugar 9.6, Protein 67.6

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