Best 10 Campbells Orange Beef Broccoli Recipes

{LIGHT} ORANGE BEEF AND BROCCOLI

Steps:

• Mix the first 6 ingredients, whisking until the cornstarch is dissolved. Boil the broccoli for just a few minutes, until tender crisp. The broccoli will cook a little more once you add it in with the sauce, so make sure not to boil it for too long.
• Heat the oil in a skillet over high heat. Add the steak and garlic, draining off extra fat after a few minutes. Flip the pieces until each piece is cooked through and the meat is browned.
• Add the sauce to the pan and stir for 1 minute until the sauce starts to thicken. Remove from heat and stir in broccoli. Serve over rice and garnish with orange zest and/or scallions.

ORANGE BEEF AND BROCCOLI

Steps:

• Mix broth with cornstarch. Set aside.
• Stir-Fry beef in heated oil in large skillet until browned. Stir in broccoli, onion and garlic and stir-fry until tender-crisp.
• Add broth mixture and remaining ingredients. Cook and stir until mixture boils and thickens – about 5 minutes.

ORANGE BEEF & BROCCOLI

Steps:

• In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
• Add the beef, tossing to coat.
• Let stand for 10 minutes.
• Heat 1 tsp.
• of the oil in a large skillet over medium high heat.
• Add the beef to the skillet; reserve the marinade.
• Cook the beef, stirring, for 3 minutes, or until browned.
• Remove to a plate.
• Add the remainder 1 tsp.
• oil to the skillet.
• Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
• Add 2 tablespoons water.
• Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
• Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
• Boils and thickens slightly.
• Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
• Serve over the rice.

CRISPY ORANGE BEEF WITH BROCCOLI

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

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.

ORANGE BEEF & BROCCOLI STIR FRY

Steps:

• In bowl, combine juice, broth, soy sauce, sugar, ginger, garlic and red pepper flakes; add beef, cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat 1 tablespoons oil in a large nonstick skillet over medium-high heat; add vegetables; cook, stirring occasionally, until heated through, about 3 minutes; remove from heat and skillet and set aside.
• Add remaining oil (not the sesame oil) to the skillet; heat one minute.
• Remove beef from bowl, letting excess marinade drip off; reserve marinade.
• Add beef to hot skillet (be careful of splattering) and cook, stirring occasionally, just until cooked through, about 3 minutes; remove from heat and set skillet aside while you do the next step.
• Mix the cornstarch with a little of the reserved marinade until smooth, then mix that with the rest of the reserved marinade; stir into skillet.
• Add vegetables and bring to a boil; cook until sauce is thickened and vegetables are hot, about five minutes.
• Remove from heat; stir in sesame oil and reserved orange segments; serve with rice that has been sprinkled with orange zest and sesame seeds.

CAMPBELLS BEEF AND BROCCOLI STIR FRY

Steps:

• Slice beef into very thin strips. In a skillet or wok, heat oil. Add beef and stir fry until beef is cooked.
• Add broccoli and garlic and cook until broccoli is tender-crisp.
• Add soup, soy sauce and vinegar. Heat and stir until boiling. Makes 4 servings.

CAMPBELL'S ORANGE BEEF

Steps:

• SLICE beef into very thin strips.
• In medium skillet over medium-high heat, heat 1 tbsp.
• oil in skillet.
• Add beef and stir-fry until beef is browned and juices evaporate.
• Push to one side of skillet.
• Reduce heat to medium.
• HEAT remaining oil.
• Add pepper and onion and cook until tender-crisp.
• ADD soup, orange juice, soy, vinegar and garlic powder.
• Heat through, stirring occasionally.
• Serve over rice.

CAMPBELL'S DELICIOUS BROCCOLI CASSEROLE

Steps:

• * Stir the soup, milk,black pepper, broccoli and 2/3 cup onions in a 1 1/2-quart casserole. (Add shredded cheddar cheese here if you like cheese).
• * Bake at 350°F for 25 minutes or until the broccoli mixture is hot and bubbling. Stir the broccoli mixture. Sprinkle with the remaining onions.
• * Bake for 5 minutes or until the onions are golden brown.
• * For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.