Best Fresh Vegetable Stir Fry With Peppery Orange Beef Recipes

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FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF



Fresh Vegetable Stir-Fry with Peppery Orange Beef image

Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!

Provided by BRITTANYDEAR

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 8

Number Of Ingredients 21

2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 ½ tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
½ head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
½ cup beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  • Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  • Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  • Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g

SESAME-ORANGE BEEF AND VEGGIE STIR-FRY



Sesame-Orange Beef and Veggie Stir-Fry image

This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.

Provided by pkkilleen

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 19

3 oranges
¾ cup water
½ cup long-grain brown rice
¼ cup low-sodium beef broth
2 tablespoons low-sodium soy sauce
2 tablespoons chili-garlic sauce
2 tablespoons low-sugar marmalade
1 teaspoon toasted sesame oil
¼ teaspoon salt
1 tablespoon cornstarch
cooking spray
¾ pound beef shoulder tender, cut into bite-size strips
2 teaspoons vegetable oil
1 carrot, julienned into 2-inch pieces
6 green onions, bias-sliced into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame seeds

Steps:

  • Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
  • Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
  • Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
  • Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g

BEEF ORANGE STIR-FRY



Beef Orange Stir-Fry image

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

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked rice

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, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

ORANGE VEGETABLE BEEF STIR-FRY



Orange Vegetable Beef Stir-Fry image

Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.

Provided by lkb

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 15

12 ounces boneless beef top sirloin steak
2 oranges, zested and juiced, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons olive oil, divided
1 small head purple cauliflower, cut into florets
2 red bell peppers, thinly sliced into bite-sized strips
1 carrot, peeled and thinly sliced diagonally
3 tablespoons grated fresh ginger root
1 ½ tablespoons minced garlic
½ teaspoon salt
2 cups steamed cauliflower rice
4 green onions, sliced diagonally
1 pinch crushed red pepper, or to taste

Steps:

  • Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
  • Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
  • Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
  • Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 24.9 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 7 g, Protein 20.5 g, SaturatedFat 2.9 g, Sodium 651.9 mg, Sugar 11 g

STIR-FRY PEPPERS AND ONIONS



Stir-Fry Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 large onion
1 clove garlic
1 teaspoon minced fresh ginger
2 tablespoons vegetable oil
2 large red or green peppers
2 teaspoons soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper to taste

Steps:

  • Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
  • Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
  • Add soy sauce, vinegar and pepper and cook another minute. Serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams

ORANGE BEEF AND BROCCOLI STIR-FRY



Orange Beef and Broccoli Stir-Fry image

I found this recipe in The Jamestown Sun. We all love it! We'll sometimes substitute venison for beef. Either way, it's a family favorite!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound beef top sirloin steak, cut into thin strips
4 teaspoons soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon finely grated orange zest
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, cut into strips
2/3 cup picante sauce
1/2 teaspoon sugar, optional
1 tablespoon cornstarch
1/3 cup orange juice
3 green onions with tops, cut diagonally into 1-inch pieces
Sliced almonds, optional
Hot cooked rice

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.

Nutrition Facts : Calories 230 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

ORANGE-BEEF STIR-FRY



Orange-Beef Stir-Fry image

A beef-orange stir-fry with a little kick from the ginger, a few red pepper flakes, and a big citrus flavor!

Provided by Autumn Pumpkin

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 4h50m

Yield 4

Number Of Ingredients 17

2 (4 ounce) boneless beef sirloin steaks
2 medium oranges
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon ground ginger
½ teaspoon Worcestershire sauce
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
7 tablespoons canola oil, divided
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
4 cups cooked brown rice, warmed

Steps:

  • Slice steaks very thin. Zest one orange; juice both oranges.
  • Mix orange juice, orange zest, honey, soy sauce, ginger, Worcestershire, black pepper, red pepper flakes, cinnamon, and cloves for marinade together in a large glass or ceramic bowl. Add steak slices, cover with plastic wrap, and marinate in the refrigerator for 4 hours.
  • Remove steak from the marinade and shake off excess. Reserve 1/2 cup of marinade; set aside.
  • Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add 1/3 of the steak slices and cook until browned, 3 to 5 minutes, being careful as this will cook quickly. Remove to a heat-proof dish or bowl. Continue cooking steak in the same fashion, using 2 tablespoons oil for every batch.
  • Heat remaining tablespoon oil in the pan over medium-high heat. Add bell peppers, onion, and garlic. Turn heat to medium-low and add steak back into the pan. Cook and stir for 3 minutes. Add 1/2 cup of reserved marinade and allow to thicken and coat veggies and steak. Serve right away with brown rice.

Nutrition Facts : Calories 624.7 calories, Carbohydrate 74.7 g, Cholesterol 24.5 mg, Fat 29.9 g, Fiber 7.9 g, Protein 16.9 g, SaturatedFat 3.5 g, Sodium 260.2 mg, Sugar 20.5 g

ORANGE BEEF AND ASPARAGUS STIR-FRY



Orange Beef and Asparagus Stir-fry image

Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 teaspoons cornstarch
3/4 cup orange juice
4 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 tablespoon canola oil
3/4 pound leftover grilled steaks, thinly sliced
1/2 cup honey-roasted peanuts
Hot cooked rice

Steps:

  • In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.

Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.

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