Orange Scented Asparagus Beef Stir Fry Recipes

10 MINUTE ORANGE BEEF AND ASPARAGUS STIR-FRY

Steps:

• In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
• Heat 1 T. of the peanut oil in a large skillet or wok over high heat. Add asparagus and stir-fry for 4 minutes Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove veggies to a bowl.
• Heat remaining tablespoons of the peanut oil. Add the steak; stir-fry 3-4 minutes Add veggies to the steak. Add peanuts if desired. Stir fry until heated through.
• Sprinkle with sesame seeds. Serve over rice or noodles.
• Enjoy!

10-MINUTE ORANGE BEEF AND ASPARAGUS STIR-FRY

Steps:

• In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
• Heat 1 Tbsp of the peanut oil in a large nonstick skillet over high heat. Add asparagus and stir-fry 4 minutes. Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove vegetables to a bowl.
• Heat remaining 1 Tbsp of the peanut oil. Add the steak; stir-fry 3 to 4 minutes. Add reserved vegetables and peanuts; stir-fry until heated through. Serve with rice, if desired

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

ORANGE-SCENTED ASPARAGUS & BEEF STIR-FRY

Steps:

• Remove 1 tsp zest and squeeze 2/3 cup juice from oranges; set aside. In a wok or extra-large skillet, heat 1 tbsp oil on high. Add beef; cook and stir 3 to 4 minutes or until desired doneness. Remove beef from wok. Add remaining 1 tbsp oil to wok. Add asparagus, mushrooms and onion and cook, stirring, 5 minutes or until crisp-tender. Add ginger and garlic; cook, stirring, 1 minute more. In a small bowl, stir together orange zest, juice and arrowroot until smooth. Return beef to wok; reduce heat to medium. Stir orange mixture into wok and cook for 2 minutes or until sauce is slightly thickened. Sprinkle with almonds.

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.

SPICY BEEF AND ASPARAGUS STIR FRY

Steps:

• Freeze the steak until partially firm. Slice the beef into thin strips.
• Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat.
• Mix the broth, soy sauce and ketchup in a small bowl and set aside.
• Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes.
• Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.

BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O

Steps:

• Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
• Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
• Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
• In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
• Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
• Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
• Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
• Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

BEEF ASPARAGUS STIR-FRY

Steps:

• In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.

BEEF AND ASPARAGUS STIR-FRY

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

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.

SESAME-ORANGE BEEF AND VEGGIE STIR-FRY

Steps:

• Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
• Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
• Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
• Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.