Orange Beef Stir Fry Made With Orange Marmalade

This orange beef is a take-out classic that's quick and easy to brand at home. It'southward fabricated with thinly sliced beef and a uncomplicated, sweet and tangy orange sauce.

Like this orange chicken, orange beefiness simply takes about thirty minutes to make, including the prep work. Really, well-nigh Asian-inspired favorites are quick and easy, this beef and broccoli and beefiness and vegetable stir fry both come together in no-time.

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Finding quick and piece of cake recipes is of import if you want to serve your family unit domicile-cooked meals. Asian inspired accept-out favorites are slap-up for this.

Put together an Asian food pantry that you go-to on decorated nights. Items like soy sauce, rice vinegar, sesame oil, sesame seeds and hoisin sauce can be used to make a variety of dishes. If you accept what y'all need on hand, y'all're more than likely to start on dinner and skip the take out.

What cut of meat to utilise

To make this orange beef we're going to start with an affordable cutting of meat, slice it super thin, glaze it in flour and cornstarch and pan fry information technology until cooked and crispy.

In this recipe we use flank steak. Flank is a lean, house cutting of beef that's comes from the abdominal musculus. Information technology's flavorful, just rather tough and has a pronounced grain. Slice the meat across the grain to increase tenderness.

If you don't have flank steak, skirt steak (also piece beyond the grain) and sirloin brand good alternatives.

Ingredients

• ½ cup Orange Juice, fresh squeezed is best – nigh 2-3 oranges depending on how juicy they are
• ¼ loving cup Low Sodium Soy Sauce
• 3 tablespoons Orange Marmalade
• 1 tablespoon Rice Vinegar
• ½ teaspoon Ginger Pulverization
• 1 Garlic Clove, grated or minced
• ¼ teaspoon Crushed Red Pepper, optional – leave it out if you don't similar spicy
• three tablespoons Canola Oil, or apply your favorite oil but cull one with a high smoke point
• 1 pound Flank Meat, trimmed and cut into thin slices
• ½ teaspoon Salt
• ii tablespoons Cornstarch
• 1½ tablespoon Flour

Yous will also demand

• Large re-sealable plastic bag

Optional garnishes

• Sesame Seeds
• Sliced Green Onions
• Orange Zest

Prep Piece of work

There's not a lot of prep piece of work required with this dish. But make the orange sauce and slice the meat, that's it!

If yous're serving the orangish beef with white rice, noodles or vegetables, make sure to get them started first. This dish takes about 20 minutes to brand so we want to get any sides going earlier nosotros start cooking.

How to make the orangish sauce

This orange sauce is delicious! It's a sweet and savory sauce made with fresh squeezed orangish juice, orangish marmalade, vinegar, garlic, ginger, soy sauce and red pepper flakes for a little zing.

Cook'south notation: Zest the orange earlier juicing if you plan on using it equally garnish. Use a zester to make quick work of this.

Juice the oranges. We used 2 large, extremely sweet and juicy, navel oranges to get ½ cup of orange juice. How many oranges you will need depends on how juicy they are. You can use bottled orange juice, merely fresh squeezed really does make a difference.

Use a microplane to grate the garlic, or mince it finely.

Add the orange juice, soy sauce, orange marmalade, rice vinegar, ginger pulverization, garlic and crushed cherry pepper (if using) to a jar or a medium bowl.

I like using canning jars to brand sauces, dressings and marinades. They're washable, reusable and convenient. If you make the sauce ahead of time, you can cover the jar tightly with a lid and refrigerate until set to use.

Comprehend and milk shake the jar, or stir the sauce with a fork or small whisk until well combined. Requite the sauce a good stir correct earlier using too.

Set up the beef

• Pat the meat dry out with a paper towel.
• Cut the steak into sparse slices working confronting the grain.
• Sprinkle the steak with the salt.
• Add the cornstarch and flour to a large, re-sealable plastic handbag. Add the sliced beef to the bag and seal it tightly leaving air inside the purse.
• Shake the handbag from side to side and up and down to glaze the steak with the cornstarch and flour. Massage the handbag a chip to separate the pieces and shake the purse once more. Do this several times.

Melt the beef

Nosotros want to fry the steak slices in batches so that we don't overcrowd the pan and the beef gets and nice crispy crust. Two batches should be enough.

Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is hot, but non smoking, add half of the beef.

Arrange them in a single layer and cook 2-3 minutes. Utilize tongs to turn each piece and cook some other 1-ii minutes, or until the steak pieces are a dainty gilt-brown color.

Remove the steak from the skillet. Utilize tongs or a slotted spoon and set them on a plate or pan. Fry the residue of the meat following the aforementioned steps.

When all of the beefiness is cooked through, lower the heat on the skillet to medium-low.

If in that location is a pool of oil in the skillet, drain it merely do not wash or wipe the pan. Add together the prepared orange sauce and bring it to a simmer. Cook the sauce for two-3 minutes, stirring frequently.

Add the beefiness to the sauce and cook 2-3 minutes or until it's coated and the sauce thickens. Stir often and go on the sauce at a simmer. If it starts boiling too vigorously, lower the heat a fleck.

Garnish the orange beef with orange zest, sesame seeds and sliced light-green onions, if desired.

Serve the orange beef on a bed of white rice, noodles or with a side of steamed vegetables for a delicious meal your family will really relish!

You lot may as well similar these have-out inspired recipes:

• Stir Fry Sauce
• Asian Chicken Skewers
• Shrimp and Vegetable Stir Fry
• Bacon and Eggs Fried Rice
• Shrimp Lo Mein
• Chicken Fried Rice
• Asian Marinated Pork Tenderloin
• Orange Glazed Pork Chops

Orange Beef

This orange beef is a take-out classic that's quick and easy to make at home. Information technology's made with thinly sliced beef and a simple, sweet and tangy orange sauce.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course: Master Form

Cuisine: Asian

Keyword: beef, beefiness recipes, orange sauce, accept-out

Servings: 4

Calories: 336 kcal

• ½ cup Orange Juice fresh squeezed is best – about 2-three oranges depending on how juicy they are
• ¼ cup Low Sodium Soy Sauce
• iii tablespoons Orange Marmalade
• 1 tablespoon Rice Vinegar
• ½ teaspoon Ginger Powder
• ane Garlic Clove grated or minced
• ¼ teaspoon Crushed Red Pepper optional – get out it out if you don't like spicy
• 3 tablespoons Canola Oil or use your favorite oil but cull something with a high smoke point
• 1 pound Flank Meat trimmed and cut into thin slices
• ½ teaspoon Salt
• 2 tablespoons Cornstarch
• 1½ tablespoon Flour

• Yous volition also need: Big re-sealable plastic purse

• Optional garnishes: sesame seeds, sliced green onions, orange zest

• Add together the orangish juice, soy sauce, orange marmalade, rice vinegar, ginger powder, garlic and crushed red pepper (if using) to a jar or a medium bowl. Stir well to combine. Give the sauce a proficient stir right before using besides.

• Pat the meat dry with a paper towel. Cut the steak into thin slices working against the grain. Sprinkle the beef with the salt.

• Add the cornstarch and flour to a big, re-sealable plastic handbag. Add the sliced beef and seal information technology tightly leaving air inside the bag. Shake the bag from side to side and upwardly and down to coat the steak. Massage the bag a bit to split up the pieces and shake over again. Do this several times.

• Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is hot, but non smoking, add half of the beef.

• Arrange the beef in a unmarried layer and cook ii-3 minutes. Apply tongs to turn each slice and melt another 1-two minutes, or until the steak pieces are a nice golden-dark-brown colour.

• Remove the steak from the skillet. Use tongs or a slotted spoon and set them on a plate or pan.

• Fry the remainder of the meat following the same steps.

• When all of the beef is cooked through lower the heat to medium-low. If there is a pool of oil in the skillet, bleed it simply do not wash or wipe the pan.

• Add together the prepared sauce and bring it to a simmer. Cook the sauce for ii-3 minutes, stirring frequently.

• Add together the beefiness to the sauce and melt two-3 minutes or until the beefiness is coated and the sauce thickens. Stir often and keep it at a simmer. If it starts humid besides vigorously, lower the rut a bit.

• Garnish the orange beef with orange zest, sesame seeds and sliced green onions, if desired.

• Zest the orange before juicing if yous plan on using it every bit garnish.
• If you don't take flank meat, skirt steak (likewise slice beyond the grain) and sirloin make good alternatives.
• If yous're serving the orange beef with white rice, noodles or vegetables, get them started before you start cooking.
• Fry the steak slices in batches so the pan is not overcrowded and the beef gets and crispy chaff.

Calories: 336 kcal | Carbohydrates: 21 thousand | Protein: 26 k | Fatty: 16 g | Saturated Fat: 3 g | Cholesterol: 68 mg | Sodium: 893 mg | Potassium: 477 mg | Fiber: one grand | Saccharide: 12 g | Vitamin A: 99 IU | Vitamin C: 16 mg | Calcium: 36 mg | Fe: 2 mg

The nutritional information in a higher place is calculator generated and is but an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for advisory purposes only.

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Source: https://www.cook2eatwell.com/orange-beef/

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