Best 7 Spicy Orange Beef Recipes

SPICY ORANGE ZEST BEEF

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.

SPICY ORANGE BEEF

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saute garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove vegetables and keep warm. , Heat remaining oil in skillet; add beef. Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Return vegetables to pan. Add oranges and heat through. Serve over rice.

ORIENTAL SPICY ORANGE BEEF

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.

WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES

Steps:

• Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
• Toss well to coat and set aside.
• Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
• Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
• Add 2 tsp oil, then add beef.
• Stir-fry until cooked through.
• Transfer to a plate.
• Add remaining 2 tsp oil, then add the ginger.
• Stir-fry until fragrant.
• Add the green beans, bell pepper, and carrot.
• Stirfry until crisp-tender.
• Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Add the beef and cook until hot.
• 5 Points for 1 cup.

PRESSURE COOKER SPICY ORANGE BEEF RECIPE - (4/5)

Steps:

• Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned-do not crowd. Transfer meat to a plate when browned. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.

SPICY ORANGE BEEF

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.

SPICY ORANGE BEEF

Steps:

• 1. In a small bowl, combine orange juice, vinegar, Hoisin sauce, chili paste, salt and 1 tablespoon sugar; set aside.
• 2. In a baggie large enough to hold the steak, toss with the cornstarch; seasoned with 1 teaspoon salt and pepper, set aside.
• 3. Bring a pot large enough to hold the broccoli to a rolling boil, salt it with 1 teaspoon of salt and blanch for maybe a minute or 2. Once the broccoli turns a bright green remove them and put it into ice water to stop the cooking. Drain in a colander and set aside. We like our vegetables with a little crunch but if you like your vegetables softer cook them for a minute or two longer. DO NOT THROW OUT THE BROCCOLI WATER. I'll explain in my notes.
• 4. In a wok or skillet, heat 1 tablespoon oil over medium/high heat. Add the sweet peppers, green onions and jalapeno pepper and cook for about 3 to 4 minutes, remove and set aside.
• 5. Get the pan very hot again, add another tablespoon of oil and shake off excess cornstarch from the meat and add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate. Repeat with remaining oil and remaining beef.
• 6. Cook rice according to package instructions; set aside.
• 7. Add the orange-juice mixture to the hot pan plus the 1 teaspoon of sugar {leave in any oil and bits from the steak} and cook over high heat until sauce thickens, 2 to 4 minutes or until it reduces to almost 1 cup. Then add the peppers/onions, stir and cook for about 2 minutes and return the beef to the hot pan; cook long enough to get the sirloin hot. The last minute of cooking the beef add the broccoli and stir to get it hot.
• 8. Serve over rice. Season with more salt and pepper if necessary.