Orange Beef with Cashews

Orange Beef with Cashews. Here's another quick cooking, flavourful meal the whole family will love and ready on only about 20 minutes!

Originally published Feb 2018. 

Quick cooking Orange Beef is another of our family’s favourite quick stir fry recipes. I like to spice this one up with extra chilli paste but truthfully, if you don’t like spicy food, this recipe is just as good without the heat.

I've made this recipe many, many times and can now have it on the dinner table in 20 minutes. It's especially quick if you've got a helping hand in the kitchen to chop the veggies.

You can add whatever vegetables you like to the is recipe. We generally use what's on hand; green onions, green beens, snow peas, broccoli and especially water chestnuts all have made appearances in this dish from time to time.

I like to supreme the oranges before adding them to the orange beef. This means removing the skin and white membrane with a knife, then cutting out the orange segments, individually, leaving the surrounding tougher membranes behind.

For larger oranges, I then cut each segment in half before adding at the end.

Be sure to toast your cashews if you are buying them un-roasted to bring out their natural sweet nutty flavour and crunchy texture. The flavour combo of beef, orange and toasted cashews is just fantastic!

If you enjoyed this recipe you should also check out our incredibly popular recipe for The Best Beef and Broccoli!

Like this Orange Beef with Cashews recipe?

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Orange Beef with Cashews

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Orange Beef with Cashews - here's another quick cooking, flavourful meal the whole family will love and ready on only about 20 minutes!

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Ingredients

• 3 tablespoon peanut oil
• 1 lb beef tenderloin, or striploin steak, thinly sliced
• salt and pepper to season
• 2 cloves garlic, minced
• 1 cup red pepper, diced
• 1 cup orange juice
• zest of half an orange, finely minced
• 4 tablespoon Hoisin sauce
• 4 tablespoon rice wine, or Chinese cooking wine
• 3 tablespoon rice wine vinegar, or apple cider vinegar in a pinch
• 3 tablespoon brown sugar
• 1 teaspoon chilli paste (or ½ teaspoon chilli flakes), optional or to taste
• 2 teaspoon soy sauce
• 2 teaspoon grated fresh ginger (or ½ teaspoon powdered ginger)
• 2 teaspoon toasted sesame oil
• 1 rounded teaspoon corn starch (dissolved in a little orange juice or water.
• 2 oranges, peeled & sectioned (supreme: see notes)
• ¾ cup cashews, toasted

Instructions

1. Heat peanut oil in a wok over high heat.
2. Quickly add the garlic and beef, season with salt and pepper and stir fry for only about a minute.
3. Add the peppers and stir fry for only about another 30 seconds. Remove the beef and peppers from the pan and set aside.
4. Add the orange juice and zest to the wok and simmer to reduce the orange juice volume by half.
5. In a small bowl, mix together the Hoisin sauce, rice, wine, rice wine vinegar, brown sugar, chili paste, soy sauce, ginger and toasted sesame oil.
6. Stir well and add to the reduced orange juice in the wok.
7. Simmer for a couple of minutes before returning the beef and peppers to the wok with the sauce.
8. Bring to a boil and thicken with a slurry of 1 rounded teaspoon corn starch dissolved in an ounce of orange juice or cold water.
9. Toss in the orange segments orange at the end to let them arm through before serving.
10. Serve over rice or noodles and sprinkle generously with the toasted cashews.

Notes

• Toasted sesame oil is usually sold in smaller bottles, has a darker colour than normal vegetable oil, and a much more intense flavour. It's one of those ingredients, where a little goes a long way, so don't overdo it.
• I like to supreme the oranges before adding them. This means removing the peel with a knife, then cutting out the orange segments, individually, leaving the surrounding tougher membranes behind. For larger oranges, I then cut each segment in half before adding at the end.
• You can add whatever vegetables you like to the is recipe. We generally use what's on hand; green onions, green beens, snow peas, broccoli and especially water chestnuts all have made appearances in this dish from time to time.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

4

Serving Size

g
Amount Per Serving Calories 741Total Fat 40gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 20gCholesterol 114mgSodium 628mgCarbohydrates 48gFiber 4gSugar 32gProtein 37g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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