ORANGE BEEF
This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.
Provided by Bill
Categories Beef
Time 1h40m
Number Of Ingredients 27
Steps:
- First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (5-7cm) pieces, between ⅛- to ¼-inch (about 0.5cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour.
- Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.
Nutrition Facts : Calories 306 kcal, Carbohydrate 24 g, Protein 21 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1221 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
REAL-DEAL SZECHUAN BEEF STIR FRY
Tender crispy beef cooked in a bold sweet sour spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying. {Gluten-free adaptable}
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 21
Steps:
- Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
- Combine everything for the sauce in a big bowl and mix well.
- When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
- Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
- Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
- Add the ginger and garlic. Stir a few times to release the fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
- Add back the beef pieces. Stir to coat beef with sauce.
- Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
- Serve hot over steamed rice as a main dish.
Nutrition Facts : ServingSize 4 g, Calories 388 kcal, Carbohydrate 27.5 g, Protein 21.8 g, Fat 20.5 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1056 mg, Fiber 0.9 g, Sugar 13.1 g
SZECHUAN BEEF STIR-FRY
[DRAFT]
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
SZECHUAN CRISPY ORANGE BEEF
Make and share this Szechuan Crispy Orange Beef recipe from Food.com.
Provided by jan007
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
- Cut pieces into thin strips.
- Dry slightly in microwave oven.
- Slice the orange for garnish.
- Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
- Coat the meat completely with cornstarch and set aside.
- Combine dried orange peel in a small dish with hot pepper.
- Cut onion and combine in another small dish with water chestnuts.
- Mince garlic and green onion.
- SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
- Put a metal strainer over a large saucepan in kitchen sink.
- Heat wok for two minutes over highest heat.
- Add oil and heat until it is very hot.
- Add beef, stir to break it up.
- Fry for 2 to 3 minutes, til the outside is crispy.
- Transfer to strainer in sink and pour oil and beef into it.
- Place empty wok back on high heat, add garlic and green onion.
- Add hot pepper and orange peel, Stir briefly.
- Add onion and water chestnuts and stir 30 seconds.
- Add sauce and stir well to coat.
- Let mixture boil until it thickens slightly.
- Add hot beef and then sesame oil.
- Put on serving plate and garnish plate with orange slices.
- Serve with rice.
SZECHUAN STIR-FRIED BEEF
Make and share this Szechuan Stir-Fried Beef recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice steak into thin slices, cutting across grain.
- In a small bowl, stir next eight ingredients together until smooth.
- Heat oil in a hot wok or deep skillet.
- Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
- Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
- Serve immediately over rice.
- Crisp snow peas make the perfect accompaniment.
BEEF ORANGE STIR-FRY
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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- Marinate the beef. The best cut of beef. Choose to use the best cut of beef, such as tenderloin. Alternatively, chucks or topside are acceptable., You can use the traditional way adopted by most Chinese chefs in the restaurant to tenderize the less expensive cut of beef.
- How to prepare the Szechuan sauce for stir-frying. This recipe involved in using some of the typical cooking methods in Szechuan food. The beef is ‘dried fried,’ which means to fry only with oil, without adding water.
- Cut the vegetables. Choice of vegetable. Bell pepper, celery, onion, and carrots are commonly used in this Szechuan beef stir-fry recipe. You can always add other vegetables or omit any of them.
- Final step – stir-frying. Once you got everything ready, you can start the cooking process. Dry fried the beef. Dry-fry is the typical Szechuan cooking method to pan-fry something using oil alone without adding water.
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