Orange Ginger Beef Stir Fry Recipes

BEEF ORANGE STIR-FRY

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.

ORANGE GINGER BEEF STIR-FRY

Steps:

• Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
• Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.
• Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.

ORANGE-GINGER BEEF STIR-FRY

Steps:

• Toss meat with cornstarch in medium bowl. Add marmalade and ginger; stir until well blended.
• Heat oil in large nonstick skillet on medium-high heat. Add meat mixture; stir-fry 4 to 5 min. or until meat is done. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
• Serve over rice; top with nuts.

GINGER BEEF STIR-FRY

Steps:

• Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

ORANGE VEGETABLE BEEF STIR-FRY

Steps:

• Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
• Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
• Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
• Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

ORANGE-BEEF STIR-FRY

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.

ORANGE BEEF STIR-FRY

Steps:

• Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
• In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
• In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
• Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.