ORANGE GINGER GARLIC BEEF
Orange Ginger Garlic Beef is a quick take-out inspired dish which packs a punch of flavour while using just a few fresh ingredients. The cooked beef is tossed in a thick, sweet sauce made with molasses and orange zest. It's absolutely delicious!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a large skillet or Dutch oven, over medium-high heat, add two tablespoons of vegetable oil.
- Dust each piece of beef in the corn starch and pan fry for two minutes per side. Do not overcrowd the pan. Keep the beef in a single layer. Once done, remove to a plate and fry the next batch. You might need to add a tablespoon of vegetable oil to the pan after each batch. Set the beef aside when all fried. This will take about 30 minutes from start to finish.
- In the meantime, whisk together the cornstarch, orange juice, orange zest, molasses, rice vinegar, soy sauce, garlic, and ginger.
- Do not clean the skillet. Pour the juice mixture into the hot skillet and use a wooden spoon to scrape the stuck on beef bits off the bottom of the pan. This process is referred to de-glazing and is often done using wine, but acidic juice works very well. This will take about one minute.
- The sauce will begin to thicken. Reduce the heat to medium, add the sesame seeds and add the beef back to the pan. Toss to coat. Allow to cook for 3 minutes.
- Add the green onions. Toss and cook for 2 more minutes.
- Serve immediately. Use fresh chopped green onions and more sesame seeds for garnish.
Nutrition Facts : Calories 342 kcal, Carbohydrate 18 g, Protein 26 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 320 mg, Sugar 7 g, ServingSize 1 serving
ORANGE-GINGER GRILLED SHORT RIBS
Steps:
- Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
- Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
- Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
- Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.
GRILLED ORANGE GINGER BEEF
Versatile and zingy... can be made hotter to indulge fiery appetites, and leftovers are yummy on oriental noodle salads. Not a no-no for the calorie counter... simply cut down on the garnishes and sauce served.
Provided by Vicki Q
Categories Steak
Time 35m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Pierce meat all over with fork or tenderizer.
- Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
- Marinate overnight.
- Drain off and reserve marinade.
- Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
- Remove meat from grill and place on covered platter to rest for 5 minutes.
- Bring reserved marinade to a boil for 3 minutes.
- Stir in 1/2 tablespoon cornstarch and simmer until thickened.
- Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
- Serve with rice.
Nutrition Facts : Calories 741.2, Fat 49.7, SaturatedFat 18.7, Cholesterol 156.5, Sodium 2437.3, Carbohydrate 23, Fiber 1.8, Sugar 18.4, Protein 49.9
ORANGE-GINGER GRILLED BONELESS SHORT RIBS WITH GREEN ONION-PEANUT RELISH
Steps:
- For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
- For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
- For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.
ORANGE BEEF KABOBS WITH GRILLED FRUIT
Sirloin kabobs marinated in zesty citrus, combine with warm sweet foil pack grilled orange and pineapple. Serve over rice.
Provided by Alberta Rose
Categories 100+ Everyday Cooking Recipes
Time 2h50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.
- Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
- Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 32.3 g, Cholesterol 70.7 mg, Fat 21.1 g, Fiber 4.4 g, Protein 23.1 g, SaturatedFat 7.4 g, Sodium 102.4 mg, Sugar 25.1 g
GINGERY-ORANGE GRILLED STEAKS
A tangy steak that's great served with a watermelon salad and some corn on the cob. Can marinate for as little as 30 minutes.
Provided by Lori Loucas
Categories Beef
Time 25m
Number Of Ingredients 7
Steps:
- 1. Place the orange juice, honey, vinegar, salt, and pepper sauce in a bowl. Grate the ginger and add to the bowl. Whisk till well blended. Set aside.
- 2. Use paper towels to pat steaks dry. Use a fork to poke several holes in each. Put the steaks in a ziplock bag and add the orange juice mixture. Seal bag, massage the marinade into the steaks, then marinate in the refrigerator for 1 hour (or overnight), turning occasionally.
- 3. Preheat grill (or grill pan) on medium-high. Remove steaks from bag and grill for 3-5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
- 4. Transfer steaks to cutting board and let stand 5-10 minutes before slicing; temperature will rise 5-10°F during this time. Slice diagonally into 1/2-inch-thick slices and serve.
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