SPICY, CRISPY, ORANGE BEEF
This dish is great for Chinese New Year, or any day when you want to swap out your takeout for a tastier, at-home version that is sure to impress!
Provided by Morgan
Categories Main
Time 20m
Number Of Ingredients 15
Steps:
- Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
- In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
- Heat the peanut oil in a wok over medium-high heat.
- In small batches, fry the steak in the oil until golden brown.
- Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
- Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn't seem to be thickening on its own.
- Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.
ORIENTAL SPICY ORANGE BEEF
This will have your taste buds singing praise. My family and friends love this recipe. It has just the right amount of spiciness to you.
Provided by Jennifer J
Categories Beef
Number Of Ingredients 12
Steps:
- 1. In Wok heat oil to medium heat and add meat 1/3 at a time.
- 2. Stir fry 3 minutes or until browned.
- 3. Return all beef to wok and add: peel, garlic and ginger.
- 4. Stir fry 1 minute.
- 5. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper.
- 6. Stir into beef.
- 7. Stirring constantly, bring to boil over medium heat.
- 8. Boil 1 minute.
- 9. Serve over rice.
ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
- Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
- In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
- Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
SPICY ORANGE BEEF
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 ZEST BEEF
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
SUPER FAST SPICY ORANGE BEEF
A side of sliced cucumbers dressed with rice vinegar and a pinch of sugar would offer a good balance for this fiery entrée. From Cooking Light.
Provided by LMillerRN
Categories Oranges
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions, omitting salt and fat.
- Combine rice and salt, tossing well.
- Combine garlic, pepper, and beef, tossing well.
- Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently.
- Serve beef mixture over rice.
Nutrition Facts : Calories 423.6, Fat 18.9, SaturatedFat 7.2, Cholesterol 102, Sodium 668.1, Carbohydrate 26.4, Fiber 1.1, Sugar 1.9, Protein 34.4
SPICY ORANGE BEEF
Slivered orange zest, orange marmalade, and red pepper flakes add strong, hot citrus flavor to this stir-fry of round-steak strips. Steamed rice is a perfect accompaniment for this dish.
Provided by gold.klas
Categories Chinese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a wok or skillet, heat oil over medium-high heat.
- Add beef strips 1/3 at a time.
- Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
- Return all the beef to the wok.
- Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
- In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper.
- Pour this mixture into the beef, stirring constantly.
- Bring to a boil over medium heat and cook for 1 minute.
- Serve hot.
Nutrition Facts : Calories 358.6, Fat 11.5, SaturatedFat 2.4, Cholesterol 64.8, Sodium 1223.4, Carbohydrate 21.9, Fiber 1, Sugar 12.9, Protein 28.5
SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF
This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!
Provided by Ang
Categories World Cuisine Recipes Asian Chinese
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g
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- Place beef strips in a bowl. Add all the ingredients for the marinade. Mix well until all the liquid is absorbed by the beef. Leave to combine for 10 minutes.
- Heat up a wok (or a deep frying pan) over a high heat then pour in 1½ tablespoons of oil. Sear the beef until it becomes pale. Dish out and set aside.
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