Best 7 Beef With Oranges Recipes

ORANGE BEEF

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.

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.

CRISPY SHREDDED ORANGE BEEF

Steps:

• For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
• Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
• Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
• For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
• Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.

ORANGE BEEF

Steps:

• Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
• In a bowl, combine the sauce ingredients and set aside.
• Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
• Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

BEEF WITH ORANGES

Steps:

• Once all the ingredients are prepped and assembled, this goes very quickly, so if you're serving rice and a green vegetable on the side (as I did, I used broccoli), make sure you have all that under control before you start this.
• First, zest one of the oranges into a small bowl, then squeeze its juice into the same bowl; add the garlic and soy into the bowl, lightly stir, then set aside.
• A little minced fresh ginger added to the garlic mixture would be excellent, too, as would some garlic-chili sauce or a little tabasco or cayenne pepper.
• Now take the two remaining oranges and with a sharp paring knife, peel the oranges then slice crosswise into 1/2 inch slices, then halve the slices.
• Pick out and discard any seeds from the orange slices, then set the oranges aside.
• This is not a recipe in which to use a lesser cut of meat, go for the sirloin or perhaps rib eye; I used new york striploin steak since my grocery store had them on sale.
• Slice steak, against the grain, into 1/2-inch-thick slices, then toss with the cornstarch.
• Slice the green onions into 1-inch lengths (the original recipe called for the green parts only, but I used the whole thing, with the white parts cut thinly) and set aside.
• Now you're ready to cook; heat the oil in a large nonstick skillet or wok, over high heat.
• Working in batches (add more oil if needed), brown beef; it takes about 3 to 5 minutes per batch.
• Transfer browned beef to a plate.
• Pour the juice mixture into the skillet and keeping the heat at high, let it boil for about one minute, or until it's syrupy.
• Return beef to skillet along with the orange slices and the green onions.
• Toss until everything is coated with the sauce and the oranges have heated through (about a minute or so); serve hot.

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.