Citrus Beef Stir Fry Recipes

CITRUS-BEEF STIR-FRY WITH CARROTS (WW)

Steps:

• Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator.
• Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind and red pepper in a small bowl. Stir with a whisk.
• Heat oil in a large nonstick skillet over high heat. Add beef and cook 6 minutes. Remove from heat and place on a serving platter; keep warm.
• Reduce heat to medium-high; add carrot and onion (I also added some of the meat juices back in). Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices and orange juice mixture. Cook 3 minutes or until slightly thickened.

CITRUS BEEF STIR FRY

Steps:

• Grate peel from one of the oranges.
• Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
• Slice meat 1/8th inch thick across the grain, place in marinade.
• Let meat marinate at least 5 minutes or cover and chill for 24 hours.
• Remove beef from marinade before cooking and set aside.
• Mix marinade with corn starch.
• Heat wok or heavy frying pat to high heat, add 2 tsp.
• oil.
• Stir fry meat quickly, in several small batches, until lightly browned.
• Add more oil as needed.
• Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
• Add marinade, stir until boiling, mix in meat and remove from heat and serve.

CITRUS VEGGIE STIR-FRY

Steps:

• In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes.
• Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.
• Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in cashews. Serve with rice.

CITRUS VEGGIE STIR-FRY

Steps:

• In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.