Spicy Orange Lamb And Noodle Stir Fry Recipes

LAMB STEW WITH ORANGE

Lamb Stew with Orange image

Provided by Ellie Krieger

Time 2h

Yield 4 servings (1 serving = 2 cups stew)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 pound lamb cubes (lean, from leg and shoulder)
1/4 teaspoon salt
Pinch ground black pepper
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons low-sodium tomato paste
2 stalks celery, rinsed, trimmed and diced (about 1 cup)
2 large carrots, cut into coins (about 2 cups)
2 parsnips, roughly chopped (about 2 cups)
1 (14-ounce) can low-sodium chick peas, drained
3/4 cup dry red wine
3 cups low-sodium chicken broth or water
1 (15-ounce), can low-sodium tomato sauce
1 teaspoon orange zest
1 large orange, segmented, juice reserved
1 1/2 teaspoon ground cumin
2 tablespoons freshly chopped mint leaves

Steps:

Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

SPICY ORANGE LAMB AND NOODLE STIR-FRY

Spicy Orange Lamb and Noodle Stir-Fry image

This is a wonderfully quick and easy meal to throw together, on the table in around 30 minutes, so the perfect, quick after work meal that has a great flavour. I have mentioned in earlier posts how busy I have been lately so I have been trying to come up with recipes that taste great and that do not require too much effort. This is a great one for that, I have also made an extremely tasty pasta recipe recently that I will be posting over the next couple of days.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

750 g lamb fillets, sliced thinly
2 tablespoons peanut oil
1 teaspoon sesame oil
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 red chilies, chopped finely adding as many seeds as you like
100 ml light soy sauce
1 tablespoon black bean sauce
60 ml beef stock
3 teaspoons finely grated orange rind
3 tablespoons brown sugar
150 g snow peas, trimmed and sliced in half length ways
400 g fresh noodles

Steps:

Heat oils in a wok or large frying pan, add lamb cook until browned.
Add garlic, ginger and chillies stir-fry 1 minute.
Add soy sauce, black bean sauce, stock, rind and sugar, stir to combine.
Add snow peas and noodles, stir-fry until snow peas are just tender and noodles are heated through.

Nutrition Facts : Calories 1123.6, Fat 62.5, SaturatedFat 24.6, Cholesterol 222.8, Sodium 1890.4, Carbohydrate 89.2, Fiber 5.1, Sugar 15.1, Protein 49.8

SPICY ORANGE BEEF

Spicy Orange Beef image

Provided by Food Network

Categories main-dish

Yield Yield: 8 servings

Number Of Ingredients 6

Ingredients

2 pounds beef top round
2 small onions
2 tablespoons cooking oil
1/2 can orange juice concentrate
2 cubes beef bouillon
1/2 teaspoon hot red pepper flakes

Steps:

Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.

SPICY ORANGE STIR FRY SAUCE

Spicy Orange Stir Fry Sauce image

This is a combination of several recipes I found online and tweaked a little to pull together. THis recipe makes enough for a stir-fry that serves two people, but it is easily doubled or tripled. I like to marinate my chicken in it first, and then thicken up the left over marinade with the cornstarch, but it works just as well as just a sauce. I recommend trying a stir fry with chicken, broccoli, and peanuts.

Provided by moonpoodle

Categories Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup orange juice
1 1/2 tablespoons soy sauce
1 1/2-2 1/2 teaspoons red pepper flakes (to taste)
1 teaspoon peanut oil or 1 teaspoon sesame oil
1 teaspoon hot sauce
1 teaspoon minced garlic
2 tablespoons cornstarch, to thicken

Steps:

Mix all ingredients together with a whisk.
If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.

Nutrition Facts : Calories 102.3, Fat 2.7, SaturatedFat 0.5, Sodium 818.4, Carbohydrate 17.9, Fiber 0.8, Sugar 7.4, Protein 2.3

SPICY ORANGE BEEF STIR FRY

Spicy Orange Beef Stir Fry image

Originally from a Beef Marketing Board leaflet. Delicious and quick weeknight dinner, using leftover roast beef. Not exactly the most authentic orange beef, but really worthwhile nonetheless.

Provided by Cecily Parsley

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons beef bouillon powder
1 1/2 cups water
1/4 cup orange marmalade
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons cornstarch
2 teaspoons vegetable oil
6 green onions, sliced
1/4 cup diced green pepper
1 cup thinly sliced carrot, on diagonal
2 cups cooked beef, cut in small cubes

Steps:

Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.

Nutrition Facts : Calories 107.2, Fat 2.4, SaturatedFat 0.3, Sodium 78.8, Carbohydrate 22.1, Fiber 1.8, Sugar 14.1, Protein 0.9

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