Beef With Oranges Recipes

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ORANGE BEEF



Orange Beef image

This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.

Provided by Sam Sifton

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste

Steps:

  • Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
  • Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  • Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
  • In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  • Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram

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

CRISPY SHREDDED ORANGE BEEF



Crispy Shredded Orange Beef image

When it comes to getting take-out, this is my go-to. Orange-flavored crispy beef is just so yummy! This recipe beats any take-out, and what's better is that it's so easy to make.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 pound skirt steak, thinly sliced into 1/4-inch pieces
1/2 cup cornstarch
3/4 cup sweet chili sauce
1/2 cup fresh orange juice
3 tablespoons soy sauce
Cooked rice, for serving
2 scallions, finely chopped
1/4 cup toasted sesame seeds

Steps:

  • For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
  • Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
  • Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
  • For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
  • Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.

SESAME-ORANGE BEEF



Sesame-Orange Beef image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 11

4 teaspoons cornstarch
2 teaspoons soy sauce
3/4 pound beef tri-tip, thinly sliced across the grain
1/4 cup fresh orange juice
2 tablespoons oyster-flavored sauce
1 tablespoon honey
1 tablespoon sesame seeds
2 tablespoons vegetable oil
1 teaspoon minced ginger
2 oranges, segmented
1/2 cup pineapple chunks

Steps:

  • To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
  • To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
  • In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
  • Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
  • Transfer to a serving plate, sprinkle with the sesame seeds and serve.

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

ORANGE BEEF LETTUCE WRAPS



Orange Beef Lettuce Wraps image

This is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 23

SAUCE:
1/4 cup rice vinegar
3 tablespoons water
3 tablespoons orange marmalade
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon Sriracha chili sauce
WRAPS:
1-1/2 pounds lean ground beef (90% lean)
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup reduced-sodium soy sauce
2 tablespoons orange juice
1 tablespoon sugar
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/4 cup cold water
8 Bibb or Boston lettuce leaves
2 cups cooked brown rice
1 cup shredded carrots
3 green onions, thinly sliced

Steps:

  • In a small bowl, combine sauce ingredients., In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened., Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.

Nutrition Facts : Calories 250 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

ORANGE-BEEF STIR-FRY



Orange-Beef Stir-Fry image

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

2 (4 ounce) boneless beef sirloin steaks
2 medium oranges
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon ground ginger
½ teaspoon Worcestershire sauce
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
7 tablespoons canola oil, divided
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
4 cups cooked brown rice, warmed

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

BEEF WITH ORANGES



Beef with Oranges image

I made this for dinner a couple of nights ago and my family cleaned the serving platter dry. It's easy to prepare and, because you use quality steak, it's good enough for company too. The next time I make it I think I will add some ginger, and perhaps something to add a little heat, like cayenne pepper or, more likely, a squirt of garlic-chili sauce. Adapted from a recipe from Martha Stewart.

Provided by Lennie

Categories     Oranges

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 oranges
2 cloves garlic, minced
2 tablespoons soy sauce (preferably low-sodium)
1 1/2 lbs boneless sirloin steaks
1 tablespoon cornstarch
1 tablespoon canola oil
6 green onions

Steps:

  • Once all the ingredients are prepped and assembled, this goes very quickly, so if you're serving rice and a green vegetable on the side (as I did, I used broccoli), make sure you have all that under control before you start this.
  • First, zest one of the oranges into a small bowl, then squeeze its juice into the same bowl; add the garlic and soy into the bowl, lightly stir, then set aside.
  • A little minced fresh ginger added to the garlic mixture would be excellent, too, as would some garlic-chili sauce or a little tabasco or cayenne pepper.
  • Now take the two remaining oranges and with a sharp paring knife, peel the oranges then slice crosswise into 1/2 inch slices, then halve the slices.
  • Pick out and discard any seeds from the orange slices, then set the oranges aside.
  • This is not a recipe in which to use a lesser cut of meat, go for the sirloin or perhaps rib eye; I used new york striploin steak since my grocery store had them on sale.
  • Slice steak, against the grain, into 1/2-inch-thick slices, then toss with the cornstarch.
  • Slice the green onions into 1-inch lengths (the original recipe called for the green parts only, but I used the whole thing, with the white parts cut thinly) and set aside.
  • Now you're ready to cook; heat the oil in a large nonstick skillet or wok, over high heat.
  • Working in batches (add more oil if needed), brown beef; it takes about 3 to 5 minutes per batch.
  • Transfer browned beef to a plate.
  • Pour the juice mixture into the skillet and keeping the heat at high, let it boil for about one minute, or until it's syrupy.
  • Return beef to skillet along with the orange slices and the green onions.
  • Toss until everything is coated with the sauce and the oranges have heated through (about a minute or so); serve hot.

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