This orange beef and broccoli is one of our family's very favorite meals, there are rarely any leftovers. If there are any by some miracle, then they're gone before I wake up the next morning. (If you have teenagers or young adults in your home like we do, you know what I mean–they have “second dinner” every night after Kent and I are in bed. This took some getting used to as our kids got older, but that's when you learn to appreciate your very peaceful mornings!)
Try this orange beef and broccoli and let me know what you think!
Orange Beef and Broccoli (or Chicken)
Rice (you could substitue this rice for cauliflower rice for a lower-carb meal):
Veggies (just use whatever you have):
- 3-4 peppers, any color you'd like (I use organic)-- cleaned and sliced
- 1 bunch broccoli-- cut into bite-sized pieces and rinsed off
- 1 handful organic shredded carrots
- 1/2 head cabbage, sliced
- 1 bunch green onions, cleaned & chopped-- these are for the top when serving.
- 2 inches fresh ginger, peeled and chopped up into small pieces
- 3-4 cloves fresh garlic, peeled and chopped small
- 2 organic oranges, zested, plus the juice
- 2 cups organic orange juice
- 6 Tablespoons fermented soy sauce, I like this one.
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 4 Tablespoons organic corn starch or arrowroot powder
- 5 Tablespoons honey, local is best.
- 1/8 cup rice wine vinegar
- 1/2 teaspoon sea salt
- Cook rice according to package directions. (Just mix ingredients together in a saucepan, bring to a boil stirring often so it doesn't stick. Move to a smaller burner, turn on low, cover and cook for 17 minutes, then shut the burner off, keep covered, and let set until it's time to eat.)
- Melt tallow or lard in a large pan to 375*. I love my favorite pan for this! In 3-4 batches, drop the pieces of meat into the pan, pulling any pieces apart that stuck to each other a bit, and drop them away from each other in the pan. Move the pieces around a little, then let cook for a couple of minutes, until they're a bit crispy.
- Use a slotted spoon to lift the pieces of meat out and put them on a rack that's sitting on a cookie sheet. Shake some sea salt on top, then keep warm in your oven on low heat while you work on the next batch and the other ingredients.
- Pour most of the oil from the pan into a glass or stainless bowl (never put anything hot in plastic), reserving enough to just cover the bottom of the pan. Add the veggies in to cook in batches until everything is hot and cooked just 'til crisp-tender. When one batch is done, put it into a glass or stainless bowl and cook the next batch, set aside.
- Add some oil back into the pan, 3-4 Tablespoons or so, and saute ginger and garlic for a few minutes 'til fragrant and starting to soften.
- Pour OJ mixture into the pan, whisking as it gets thick.
Put it all together:
- Add meat and veggies to the pan with the sauce and stir all together.
- Serve over rice, with green onions on top.
This is good with either beef OR chicken. Here are some photos of when I made it with chicken:
More you might like:
- Better for you breakfast cereal! (Now with another tasty variation!)