Best 7 Roast Beef With Orange And Thyme Recipes

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Roast beef with orange and thyme is a classic dish that is both elegant and flavorful. The combination of sweet oranges, aromatic thyme, and savory beef creates a symphony of flavors that will tantalize your taste buds. This dish is perfect for a special occasion dinner or a weekend meal with family and friends. With just a few simple ingredients and a little bit of time, you can create a dish that will impress everyone at the table.

Let's cook with our recipes!

ROAST BEEF WITH ORANGE AND THYME



Roast Beef with Orange and Thyme image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 9

1 boneless beef sirloin tip roast (2 to 2 1/2 lb)
1/2 cup orange marmalade
1 tablespoon olive or vegetable oil
2 teaspoons Sriracha sauce
1 tablespoon dried thyme leaves
1 1/2 teaspoons Kosher (coarse) salt
1/2 teaspoon coarsely ground pepper
8 small (2 inch) red potatoes (about 1 1/2 lb), cut in half crosswise
1 lb fresh asparagus spears, ends trimmed

Steps:

  • Heat oven to 325°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place beef in pan. In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables. Generously brush some of the remaining marmalade mixture over beef. Reserve remaining mixture.
  • Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture. Meanwhile, in another small bowl or cup, mix thyme, salt and pepper. Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture. Place potatoes around beef. Generously brush potatoes with some of the 3 tablespoon marmalade mixture; sprinkle with half of the remaining thyme mixture.
  • Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F. Place beef on cutting board; cover loosely with foil. Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness. (Roast to 160°F for medium doneness.)
  • Increase oven temperature to 425°F. Arrange asparagus in single layer in pan with potatoes. Brush asparagus with the rest of the 3 tablespoon marmalade mixture; sprinkle with remaining thyme mixture. Roast 7 to 10 minutes or until asparagus is crisp-tender.
  • To serve, cut beef across grain into thin slices; arrange on serving platter. Add potatoes and asparagus to platter. Spoon pan drippings over beef.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 12 g, TransFat 0 g

BEEF STEW WITH ORANGE AND ROSEMARY



Beef Stew With Orange and Rosemary image

Provided by Moira Hodgson

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 slices pancetta or bacon, cut into 1/2-inch pieces
1 1/2 pounds lean stewing beef, cut into 1 1/2-inch pieces
1 onion, chopped
1 tablespoon all-purpose flour
1 garlic clove, minced
1 to 1 1/2 cups chicken or meat stock, preferably homemade
1 cup dry red wine
1 tablespoon tomato paste
Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)
2 branches rosemary (or 1 teaspoon dried)
4 strips orange peel
Coarse salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
  • Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
  • Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 853 milligrams, Sugar 4 grams, TransFat 0 grams

ORANGE TERIYAKI BEEF ROAST



Orange Teriyaki Beef Roast image

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1/2 cup orange juice
1/2 cup teriyaki sauce
1/4 cup packed brown sugar
3 cloves garlic, minced
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper flakes
2 pound beef top round roast, 1-inch thick
Hot cooked rice (optional)
1/4 cup sliced green onions

Steps:

  • Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce., Close oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours., Preheat oven to 325°F. Cut six 1/2-inch slits in top of oven bag. Tuck ends of bag in pan., Bake 35 to 45 minutes or until meat thermometer reads 145°F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with sliced green onions.

Nutrition Facts :

CRISPY ORANGE BEEF



Crispy Orange Beef image

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Provided by BEC

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 6

Number Of Ingredients 14

1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

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.

Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g

ROASTED BEETS WITH ORANGE AND THYME



Roasted Beets with Orange and Thyme image

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
  • Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME



Roasted Cauliflower with Shallots, Orange and Thyme image

Roasted cauliflower pairs perfectly with shallots and aromatic orange and thyme for a deliciously beautiful holiday side dish that will please the whole crowd (even vegans)!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 8

2 medium heads cauliflower, cut into florets (9 to 10 cups)
2 medium shallots, sliced
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh thyme leaves
2 teaspoons shredded orange peel
1/4 cup toasted pine nuts, if desired

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
  • Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

STEAK WITH ORANGE-THYME SAUCE



Steak with Orange-Thyme Sauce image

"This is an easy, yet fancy dish for company," writes Mitzi Sentiff of Annapolis, Maryland. "You'll get the delicious taste of orange along with a little spiciness. It's great with rice and a side salad."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup orange marmalade
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons grated orange zest
1 teaspoon soy sauce
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1-1/4 pounds beef top sirloin steak

Steps:

  • In a small bowl, combine the first 7 ingredients; set aside 1/3 cup for basting., Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with some of the reserved sauce. Let stand for 5 minutes before slicing. Serve with the remaining sauce.

Nutrition Facts : Calories 283 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

Tips:

  • Opt for high-quality beef: Using a premium cut of beef, such as ribeye or tenderloin, ensures a tender and flavorful roast.
  • Marinate the beef: Marinating the beef in a mixture of olive oil, orange juice, thyme, garlic, and salt for at least 30 minutes helps infuse it with flavor and tenderize it.
  • Sear the beef before roasting: Searing the beef in a hot skillet creates a flavorful crust and locks in the juices.
  • Roast the beef at a high temperature initially: Roasting the beef at a high temperature (450°F) for 15 minutes helps develop a nice crust and seals in the juices.
  • Reduce the temperature for the remainder of the cooking time: Lowering the temperature to 325°F for the remaining cooking time ensures the beef cooks evenly and remains tender.
  • Use a meat thermometer: To achieve the desired doneness, insert a meat thermometer into the thickest part of the beef. For medium-rare, cook to an internal temperature of 135°F.
  • Let the beef rest before carving: Allowing the beef to rest for 10-15 minutes before carving helps redistribute the juices, resulting in more tender and flavorful slices.

Conclusion:

This citrusy and aromatic Roast Beef with Orange and Thyme recipe is a delightful main course that showcases the perfect balance of flavors. By following these tips and adhering to the detailed instructions provided in the recipe, you can create a tender, juicy, and flavorful roast beef that will impress your family and friends. Remember to select high-quality ingredients, marinate the beef properly, sear it for a flavorful crust, and roast it to the desired doneness. With a little care and attention, you can create a memorable dining experience with this exquisite dish.

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