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    You are in: Home / Recipes / Asian Orange Beef or Chicken Recipe
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    Asian Orange Beef or Chicken

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Allybee Z's Note:

    I got this recipe from a Martha Stewart cookbook with a few modifications. You just throw everything into one skillet. Plus, it is much better for you than take-out orange chicken so go ahead and fatten it up with the steak....go on...

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    Units: US | Metric


    1. 1
      Into a small bowl, finely grate the zest from 1 orange and squeeze the juice from 2 oranges. Add the garlic, soy sauce, and brown sugar. Peel the remaining 2 oranges. Cut the sections out the oranges so that you get rid of all of the membrane and pith. Set aside. Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add the bell pepper and onion. Cook until tender, put in the serving platter. Next, in a medium bowl, toss the meat with the cornstarch until coated. Add the remaining 1 tablespoon oil to the large skillet and brown the meat on all sides. 3 to 5 minutes. Transfer to the same plate as the peppers and onions. Finally, pour the orange juice mixture into the skillet, and boil until syrupy, about 1 minute. Add the orange slices then pour over beef and vegetable mixture. Serve hot with white rice.

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    Nutritional Facts for Asian Orange Beef or Chicken

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.4
    Calories from Fat 300
    Total Fat 33.4 g
    Saturated Fat 10.9 g
    Cholesterol 153.0 mg
    Sodium 612.8 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 4.1 g
    Sugars 16.5 g
    Protein 50.0 g

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