Best Campbells Beef And Orange Stir Fry Recipes

CAMPBELL'S ORANGE BEEF

Steps:

• SLICE beef into very thin strips.
• In medium skillet over medium-high heat, heat 1 tbsp.
• oil in skillet.
• Add beef and stir-fry until beef is browned and juices evaporate.
• Push to one side of skillet.
• Reduce heat to medium.
• HEAT remaining oil.
• Add pepper and onion and cook until tender-crisp.
• ADD soup, orange juice, soy, vinegar and garlic powder.
• Heat through, stirring occasionally.
• Serve over rice.

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

ORANGE BEEF STIR FRY

Steps:

• Combine orange juice, vinegar, soy sauce, brown sugar and ginger and set aside.
• Toss beef strips with cornstarch and season with salt and pepper. Set aside.
• In a large skillet, combine broccoli with water.Bring to a boil and partially cover skillet with lid, steaming broccoli until crisp-tender, about 4-6 minutes. Transfer to plate.
• Wipe skillet out with papertowel and then heat 1 T of oil over high heat.
• When pan is very hot, add half of the beef.
• Cook until browned, 2-4 minutes. Remove with slotted spoon to plate with broccoli and cook other half of beef.
• When second batch of beef is done, return the first batch and the broccoli back to skillet.
• Add orange juice mixture and bell pepper.
• Continue cooking over high heat until sauce thickens, about 2-4 minutes.
• Serve over rice.

BEEF AND ORANGE STIR FRY

Steps:

• Slice the meat into 1/2-inch thick strips. Mince the garlic. Cut the green onions into 1-inch lengths.
• Into a small bowl, finely grate the zest from one orange. Squeeze the juice from that orange into the bowl and add the garlic, soy sauce, and crushed red pepper flakes. Set aside.
• Peel the remaining 2 oranges. Slice them crosswise into 1/2-inch thick slices, then cut each slice in half. Remove any seeds.
• In a medium bowl, toss the meat with the cornstarch until well coated.
• In a large skilled or wok, heat the oil. Add the beef and cook until brown on all sides, 3-5 minutes. Remove the meat from the skillet,.
• Pour the juice mixture into the skillet and boil until syrupy, about 1 minutes.
• Return the beef to the skillet; add the orange slices and onions. Toss until coated and heated through.
• Serve over hot rice.

BEEF ORANGE STIR-FRY

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.