Best Orange Flavored Beef And Snow Pea Stir Fry With Noodles Recipes

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.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

SNOW PEAS & BEEF STIR-FRY

Steps:

• In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.

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-FLAVORED BEEF AND SNOW PEA STIR-FRY WITH NOODLES

Steps:

• In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
• In a kettle of salted boiling water cook noodles until tender and drain well.
• While noodles are cooking, in a heavy skillet measuring about 10 inches across top heat 1 tablespoon of oil over moderately high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, about 45 seconds, and transfer to bowl. Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, gingerroot, and snow peas 30 seconds. Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl and salt and pepper to taste. In a large bowl toss beef mixture with noodles.