Best Orange Beef Ww 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.

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.

ORANGE BEEF WW

Steps:

• Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest. Stir-fry until the scallions soften, about 1 minute.
• Add the beef and stir-fry until browned, about 3 minutes.
• Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
• Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
• Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
• Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.

WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES

Steps:

• Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
• Toss well to coat and set aside.
• Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
• Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
• Add 2 tsp oil, then add beef.
• Stir-fry until cooked through.
• Transfer to a plate.
• Add remaining 2 tsp oil, then add the ginger.
• Stir-fry until fragrant.
• Add the green beans, bell pepper, and carrot.
• Stirfry until crisp-tender.
• Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Add the beef and cook until hot.
• 5 Points for 1 cup.

ORANGE BEEF - WEIGHT WATCHERS

Steps:

• Orange Beef:.
• Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger, and orange zest; stir-fry until the scallions soften, about 1 minute.
• Add the beef and stir-fry until browned, about 3 minutes. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
• Meanwhile, mix the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds. Serve with Barley Pilaf. Point value 3.
• Barley Pilaf:.
• Bring broth to a boil in a saucepan; add quick-cooking barley. Simmer, covered, 12 minutes.
• Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender. Add the barley and soy sauce.
• Serves 4 Point Value 2.

SZECHUAN CRISPY ORANGE BEEF

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with 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.

CRISPY ORANGE BEEF

Steps:

• Mix the flank steak, baking soda, and 3 tablespoons of water in a medium bowl. Cover, and refrigerate for 4 hours or overnight. (The baking soda will tenderize the steak.).
• Using a vegetable peeler, remove the colored zest from the orange. Cut the zest into thin strips about 1 inch long, and set them aside. Save the orange flesh for another use.
• To begin the sauce, mix the sugar, vinegar, rice wine, soy sauce, and cornstarch in a small bowl. Set it aside.
• Heat a large wok over high heat. Add enough vegetable oil to come about 1½ inches up the sides of the wok, and heat it to 375 degrees. Meanwhile, add the cornstarch and egg white to the steak, and mix well to coat the steak with the batter.
• Add the flank steak to the oil, one piece at a time so it doesn't splash or stick together, and stir gently until it begins to look crispy, about 1 minute.
• Using a wide-mesh wire strainer, transfer the steak to a colander to drain. Using a fine-mesh wire strainer, remove any bits of fried batter from the wok.
• Reheat the oil to 375 degrees, return the flank steak to the wok, and fry again until the beef is crispy all over, about 2 minutes. Transfer to a strainer to drain. Discard all but 1 tablespoon of the oil from the wok.
• Return the wok with the oil to high heat. Add the scallions, flank steak, sugar-vinegar mixture, orange zest, sesame oil, Grand Marnier, and hot chile paste. Stir-fry until all of the ingredients are well blended, about 30 seconds. Serve immediately.