Best 14 Oriental Beef Recipes

GROUND BEEF ORIENTAL

Steps:

• Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
• Combine soup, water, soy sauce, pepper and bean sprouts.
• Place into buttered casserole dish.
• Add onion and meat mixture.
• Bake at 350 degrees for 30 minutes, covered.
• Bake, uncovered, for an additional 30 minutes.
• Serve over noodles, chinese noodles or rice.

COMPANY BEEF ORIENTAL

Steps:

• Cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
• Drain off the excess fat.
• Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture.
• Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling.
• Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• Stir in the orange segments, recover and heat for about 2 minutes.
• Serve over cooked rice with additional soy sauce.

ORIENTAL BEEF CASSEROLE

Steps:

• In a skillet, brown the ground beef.
• In a bowl, combine rest of ingredients.
• Topping: Combine breadcrumbs and melted butter and place over meat mixture.
• Bake in 350 oven for 45 - 1 hour or until heated through.
• Options: A can of water chestnuts could be added.

ORIENTAL BEEF

Steps:

• BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
• Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
• Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
• Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.

ORIENTAL SPICY ORANGE BEEF

Steps:

• 1. In Wok heat oil to medium heat and add meat 1/3 at a time.
• 2. Stir fry 3 minutes or until browned.
• 3. Return all beef to wok and add: peel, garlic and ginger.
• 4. Stir fry 1 minute.
• 5. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper.
• 6. Stir into beef.
• 7. Stirring constantly, bring to boil over medium heat.
• 8. Boil 1 minute.
• 9. Serve over rice.

ORIENTAL BEEF NOODLE TOSS

Steps:

• In a large non stick fry pan brown ground beef.
• Remove and drain in colander.
• Run under hot water to drain the fat.
• Sprinkle on one of the seasoning packages; set aside.
• In the fry fan combine the rest of the ingredients.
• Break the noodles into several pieces.
• Bring to a boil.
• Reduce heat cover and simmer 3 minutes or until noodles are tender.
• Stir occasionally.
• Return ground beef to fry pan heat through.
• Serve.

STOVE TOP RICE ORIENTAL GROUND BEEF

Steps:

• Cook Lean Ground Beef drain if needed.
• Add Chopped Onion and Minced Garlic and Onion Soup Mix,Rice,Water with Soy Sauce.
• Cook for 20mins or till the rice is done and water gone.
• Add Mushrooms heat though.

ORIENTAL BEEF WITH PEPPERS

Steps:

• 1. Cut beef in thin slices across the grain. Mix in 1/4 cup soy sauce, 2 tbsp sherry, 2 tsp sesame oil, and 2 tbsp cornstarch, adding the cornstarch last. Marinate for 30 mins.
• 2. Remove seeds from the peppers and cut into thin strips, about 2 1/2 inches in length.
• 3. In another bowl mix together 1 cup water, 1/4 cup sherry, 1/2 cup soy sauce, and 1/4 cup sugar.
• 4. Add 4 tbsp oil to a preheated wok or skillet. Add garlic and ginger and stir-fry briefly until aromatic. Add the beef and stir-fry until it changes color. Remove and set aside.
• 5. Wipe the wok or skillet with a paper towel. Add 1 tbsp oil. When the oil is hot, add the red and green peppers. Stir-fry briefly. Add the sauce and bring to a boil. Add the beef. Mix everything through and serve hot over cooked rice.
• 6. I like my sauce a little thicker and before adding the beef I usually add a little slurry of cornstarch and water to thicken it. Then add beef.

ORIENTAL BEEF NOODLES

Steps:

• Trim fat from steak, cut steak diagonally across grain into thin slices. Heat ½ teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm.
• Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
• To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.

ORIENTAL BEEF AND BROCCOLI

Steps:

• Layer the carrots, onions, and beef strips (in that order) in a 4-quart slow cooker.
• Sprinkle evenly with ginger and garlic.
• In a small bowl, mix together the water, soy sauce, and gravy mix.
• Pour over meat and vegetables.
• Cover and cook on LOW for 6-8 hours.
• Increase heat to HIGH; add in broccoli, stir to combine.
• Cover and cook 15 minutes or until crisp tender.
• Season to taste with salt and pepper if desired.
• Serve over hot rice.

ORIENTAL BEEF AND COUSCOUS

Steps:

• 1. Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
• 2. For sauce, stir together preserves, soy sauce, gingerroot and crushed red pepper; set aside. Thinly slice steak on the bias into bite-size strips.
• 3. Place beef strips in a 1 1/2-quart casserole.
• 4. Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
• 5. For low-wattage ovens: cook 8 to 9 minutes or until meat is tender, stirring after 3 minutes.
• 6. Remove meat and discard juices.
• 7. In the casserole place mushrooms, green and red pepper strips and green onions.
• 8. Pour sauce mixture over the vegetables.
• 9. Toss gently until mixed.
• 10. Cover and micro-cook on high for 4 to 5 minutes (low wattage ovens: 7 to 8 minutes) or until pepper strips are crisp-tender, stirring after every minute.
• 11. Stir together vinegar and cornstarch, then add mixture to casserole.
• 12. Stir in meat.
• 13. Micro-cook, uncovered, on high for 3 to 4 minutes (low wattage ovens: 5 to 6 minutes) or until mixture is thick and bubbly, stirring after every minute.
• 14. Serve with cooked couscous.

ORIENTAL BEEF NOODLE TOSS

Steps:

• 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm.
• 2. Break the noodles; place in large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.

ORIENTAL BEEF NOODLE TOSS

Steps:

• 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm.
• 2. Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.
• 3. *TIP*: Microwavable egg rolls, found in the grocery freezer section, round out this entree perfectly. Your family will love having a homemade Oriental meal without much fuss!

ORIENTAL STYLE BEEF KABOBS

Steps:

• 1. Combine first 6 ingredients.
• 2. Cut steak into 16 1\" cubes; place in plastic bag.
• 3. Pour marinade over beef, turning to coat.
• 4. Tie bag securely and marinate in refrigerator 6 to 8 hours or overnight.
• 5. Drain marinade into small saucepan.
• 6. Cook slowly 5 minutes.
• 7. Alternately thread 4 beef cubes, 2 pineapple cubes and 2 green pepper pieces on each of 4 12\" skewers.
• 8. Place kabobs on grill over ash-covered coals so surface of meat is 3 to 4\" from heat.
• 9. Boil 15 to 20 minutes, depending on doneness desired (rare or medium), turning and brushing with marinade occasionally.