Rachael Ray Orange Beef Recipe

Rachael Ray’s Orange Beef is where zesty flavors meet savory goodness. At least that’s what I think!

But seriously, you’ll love the vibrant combination of orange or tangerine juice, soy sauce, and a hint of sherry that create a sauce full of character.

I recommend chilling your thinly sliced steak in the marinade for 30 minutes to let the flavors blend perfectly, which really makes a difference in taste.

This dish hooks me every time, thanks to the tender beef paired with crisp broccolini, giving each bite a refreshing crunch.

How to Make Rachael Ray Orange Beef Recipe

Ingredients

• 1 lb Beef (thinly sliced)
• 1 Orange (zested and juiced)
• 2 tbsp Soy Sauce
• 2 tbsp Cornstarch
• 1 tbsp Rice Vinegar
• 2 tbsp Sugar
• 1 cup Broccolini
• 1/2 cup onion (optional)
• ½ cup Water
• 2 tbsp Vegetable Oil
• Salt (to taste)

Step-by-Step Instructions

Step 1:

Combine orange juice, soy sauce, rice vinegar, sugar, and cornstarch in a bowl.

Set aside.

Step 2:

Heat ½ cup of water in a large skillet until boiling.

Add broccolini and a pinch of salt.

Cover and steam for 2-3 minutes, then uncover and let the water evaporate.

Turn off the heat and set aside.

Step 3:

In a separate nonstick skillet, heat vegetable oil over medium-high heat.

Add the sliced beef and cook until crispy and brown.

This should take about 4-5 minutes.

Step 4:

Pour the orange juice mixture over the beef.

Stir well and let it simmer until the sauce thickens.

It should become glossy and cover the beef nicely.

Step 5:

Toss in the steamed broccolini.

Mix everything together for another minute so flavors blend.

Serve warm with your choice of rice or noodles.

Tips and Tricks for Making This Recipe

Use Fresh Juice

Always use fresh orange juice when preparing this dish, as it enhances the natural sweetness and flavor.

Slice Beef Thin

Ensure your beef slices are very thin to get that perfect crispy texture during cooking.

Control the Heat

Keep an eye on the heat to avoid burning; medium-high works best to achieve the crispy finish.

Adjust Sweetness

Feel free to adjust the amount of sugar based on your taste; a little more sugar can give a sweet tangy balance.

Steam Broccolini

Steaming broccolini separately prevents it from becoming mushy, keeping the texture crisp and vibrant.

What to Serve with Rachael Ray Orange Beef Recipe

Steamed Jasmine Rice

When serving Rachael Ray’s orange beef, you can’t go wrong with some steamed jasmine rice.

The light fragrance and fluffy texture of the rice complement the savory and sweet notes of the orange beef really well.

You’ll find it’s not only a traditional choice but also an easy one.

Sesame & Ginger Sautéed Greens

For something a bit different, why not try some sautéed greens with sesame and ginger?

They add a lovely crunch to the plate and introduce a fresh, slightly peppery flavor that pairs wonderfully with the beef.

You can use any greens you like, such as spinach or kale.

Garlic Mashed Potatoes

You might not think of pairing orange beef with mashed potatoes, but trust me, this works!

The creamy texture and depth of flavor from garlic make this a rich, hearty option.

This side absorbs the delicious sauce from the beef pretty well.

Cucumber & Chilli Salad

If you’re looking for a refreshing and spicy addition, a cucumber and chili salad can be quite the revelation.

It offers a cool, crisp contrast to the warm, robust taste of the beef.

This unexpected twist will bring some lightness to your meal.

Caramelized Pineapple

Add a sweet tropical twist to your meal with caramelized pineapple slices.

Their natural sugars highlight the citrus notes of the beef.

A few minutes on a grill or skillet transforms ordinary pineapple into a sugary, caramel-rich treat that complements the spicy marinade.

Variations and Substitutions

If you’re not a fan of beef or just want to try something new, you can use chicken or tofu instead.

Both of these will soak up the orange sauce beautifully!

Have fun with the vegetables by adding bell peppers or snap peas for extra crunch.

Each veggie brings its own flavor to this delicious dish.

Sauce Adjustments

Feel free to substitute orange juice with tangerine or blood orange juice.

It adds an interesting twist to the sauce.

If you prefer a bit more heat, toss in some extra chili flakes or fresh chilies.

This will enhance the flavor profile significantly!

Explore different garnishes to finish.

Sprinkling sesame seeds or freshly chopped cilantro can provide an exciting finish.

Each option also gives the dish its own unique taste.

How to Store Leftover Rachael Ray Orange Beef Recipe

Refrigeration

For short-term storage, you should place the leftover orange beef in an airtight container.

Keep it in the refrigerator, where it can stay fresh for up to 5 days.

Make sure to label the container with the date when you first stored it.

Freezing

If you need to store it for a longer period, freezing is your best option.

Transfer the orange beef to a freezer-safe container or a resealable plastic bag.

It can be frozen for up to 3 months for optimal taste and texture.

Portioning

Consider portioning the leftovers into meal-sized servings before freezing.

This way, you can easily take out just what you need for a meal without having to defrost everything.

Labeling each portion with the contents and date can help keep things organized.

Common Mistakes to Avoid

Not Prepping Ingredients

You don’t want to get halfway through cooking and realize you forgot to slice the beef or grate the orange zest.

Taking time to set up your ingredients before you start can save you from stress later.

Overcrowding the Pan

If you pile too much beef into the pan at once, it can steam instead of sear!

Cook the beef in batches to get that perfect crispy texture.

This small step can make a big difference!

Ignoring the Marinade

Skipping the marinade or not letting it work long enough can result in less flavorful beef.

Let the beef soak in its marinade for at least 15 minutes to lock in those delicious flavors.