ORANGE BEEF RECIPE RECIPES
BEEF ORANGE STIR-FRY RECIPE: HOW TO MAKE IT
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 41g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE ...
The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
Provided by Melissa Clark
Total Time 40 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
- Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
- In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)
- Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
- In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Nutrition Facts : @context http//schema.org, Calories 551, UnsaturatedFatContent 20 grams, CarbohydrateContent 3 grams, FatContent 43 grams, FiberContent 0 grams, ProteinContent 36 grams, SaturatedFatContent 18 grams, SodiumContent 563 milligrams, SugarContent 2 grams
More about "orange beef recipe recipes"
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
See details
BEEF ORANGE STIR-FRY RECIPE: HOW TO MAKE IT
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 390 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 390 calories per serving
- 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.
See details
GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE ...
The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 551 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 551 per serving
- In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
See details
BEEF ORANGE STIR-FRY RECIPE: HOW TO MAKE IT - TASTEOFHOME.COM
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 390 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 390 calories per serving
- 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.
See details
GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE RECIPE
The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 551 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 551 per serving
- In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
See details
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
See details
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I had to add almost 3/4-1 cup of orange juice to the beef/sauce mixture to taste any orange flavoring. Definitely not what were are used to having at the local Chinese restaurants. We paired this recipe with one of the authetic egg roll recipes on this site in order to get our veggies in because there are none in this recipe.
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See details
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Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute. Add the scallions and chili paste and cook for another minute.
From foodandwine.com
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See details
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