ORANGE BEEF
This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.
Provided by Bill
Categories Beef
Time 1h40m
Number Of Ingredients 27
Steps:
- First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (5-7cm) pieces, between ⅛- to ¼-inch (about 0.5cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour.
- Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.
Nutrition Facts : Calories 306 kcal, Carbohydrate 24 g, Protein 21 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1221 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHINESE SPICY ORANGE BEEF MEATBALLS
This is an easy recipe to make with any type of ground meet you have available.
Provided by Tanya B.
Categories Meat Appetizers
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. In a small sauce pan, combine ground ginger, cornstarch, soy sauce, (or Bragg's Liquid Aminos), dry sherry, crushed red pepper flakes, and orange marmalade.
- 2. Ensure all ingredients are combined and allow the mixture to come to simmer for about 5 minutes. Do NOT boil!
- 3. Once the mixture has simmered for 5 minutes, remove from heat and allow to cool. This takes about 1 hour. *TIP: You can pour the mixture in a bowl and place it in the freezer for 20-25 minutes to speed up the cooling process.
- 4. In a large mixing bowl, add ground meat, zest & juice of one orange, green onions, breadcrumbs and minced garlic. *TIP: Allow ground meat to come to room temperature before handling.
- 5. Pour 1/2 of the room temperature marmalade mixture into the ground meat mixture and gently combine. Set aside the other 1/2 of the sauce for serving.
- 6. Tightly cover (with cling wrap) and allow to marinate at least 2 hours up to 24 hours.
- 7. Preheat over to 375 degrees & line a baking sheet with foil. Spray foil with non-stick spray.
- 8. At room temperature, form a golf ball size amount of meat into balls. The mixture will be slightly sticky
- 9. Once each meatball is formed, place on the lined baking sheet with space between each one.
- 10. Bake meatballs st 375 degrees for 22 minutes. Then bake at 325 degrees for 22 minutes.
- 11. Once baking is completed, immediately remove baking sheet from oven and place the meatballs into an over-safe container with a lid. Pour the remainder of the marmalade mixture over the cooked meatballs along with 1 Tbsp. Sriracha sauce and cover.
- 12. Allow the sauce at least 20 minutes to absorb before serving. A serving is 2 meatballs.
ORANGE-GLAZED MEATBALLS
I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. -Bonnie Stallings, Martinsburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 meatballs.
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.
Nutrition Facts : Calories 125 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 208mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
SPICY ORANGE ZEST BEEF
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF
This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!
Provided by Ang
Categories World Cuisine Recipes Asian Chinese
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g
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