Spicy Orange Beef With Vegetables Recipe Foodcom

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.

SICHUAN-STYLE SPICY ORANGE BEEF

Steps:

• Cut the carrot, chili pepper, garlic, and orange zests. Set aside.
• Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes.
• Add the carrot and beef and stir fry for about 2 minutes to brown the beef.
• Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir.
• Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.).
• Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir.
• Serve with rice, bread, or noodle. You can also take it as a main dish.
• Enjoy!

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.

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.

CRISPY ORANGE BEEF

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.

ORANGE BEEF & BROCCOLI

Steps:

• In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
• Add the beef, tossing to coat.
• Let stand for 10 minutes.
• Heat 1 tsp.
• of the oil in a large skillet over medium high heat.
• Add the beef to the skillet; reserve the marinade.
• Cook the beef, stirring, for 3 minutes, or until browned.
• Remove to a plate.
• Add the remainder 1 tsp.
• oil to the skillet.
• Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
• Add 2 tablespoons water.
• Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
• Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
• Boils and thickens slightly.
• Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
• Serve over the rice.

CAMPBELL'S ORANGE BEEF

Steps:

• SLICE beef into very thin strips.
• In medium skillet over medium-high heat, heat 1 tbsp.
• oil in skillet.
• Add beef and stir-fry until beef is browned and juices evaporate.
• Push to one side of skillet.
• Reduce heat to medium.
• HEAT remaining oil.
• Add pepper and onion and cook until tender-crisp.
• ADD soup, orange juice, soy, vinegar and garlic powder.
• Heat through, stirring occasionally.
• Serve over rice.

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.