Time 5h15m Yield 5 servings. Number Of Ingredients 15 Steps:
Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chiles. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat., Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice.
Time 2h Yield 4 Number Of Ingredients 13 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.
Yield Yield: 8 servings Number Of Ingredients 6 Steps:
Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.
Time 30m Yield 6 servings. Number Of Ingredients 15 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.
Time 45m Yield 4 serving(s) Number Of Ingredients 11 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.
Time 1h10m Yield 2-3 serving(s) Number Of Ingredients 12 Steps:
Cut the carrot, chili pepper, garlic, and orange zests. Set aside. Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes. Add the carrot and beef and stir fry for about 2 minutes to brown the beef. Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir. Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.). Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir. Serve with rice, bread, or noodle. You can also take it as a main dish. Enjoy!
