OrangeBeefBrocWatermark

Paleo Orange Beef + Broccoli

Guilt-free orange beef & broccoli! Yes! If you’ve never tried it, you’ll find replicating Chinese takeout dishes at home is ridiculously easy and surprisingly affordable… TAKEOUT FAKEOUT, IF YOU WILL.

I had a fridge full of oranges and a 3/4 pound slab of top round beef just begging to be sacrificed for the good of my belly. I love to buy cheaper cuts of meat and make them great. I’m a firm believer in not spending a lot of money if I don’t have to… (is that just being cheap?) Whatever! Top round is a nice, cheap cut that tastes and works best when sliced crazy-thin. (Just freeze beef for around 30 mins before slicing.)

We all have our own favorite Chinese takeout items. Maybe you have a specific order that you used to (or still do!) get every single time! Since my usual order was always broccoli in brown sauce, broccoli-slathered-in-sauce just NEEDED to happen. Maybe beef and broccoli… No, no… ORANGE beef and broccoli. I even thought of adding five spice into that, but, had to pull in the reigns and “whoa, nelly” myself. Chiiillllllll. LESS IS MORE, BB.

And so it began… and with 2 shakes, a zoobyzoobyzoo, and about 15 minutes later, I had a meal. Way less than the 45-60 minutes I’ve waited on a delivery person with the reward of a hot, fresh, and did I mention, EASY meal. HOT DIGGITY DOG!

OrangeBeefBrocOverhead2
 

Paleo Orange Beef & Broccoli
 
Ingredients
  • ¾ to 1 lb. top round beef, sirloin, or flank steak, VERY thinly sliced (freeze for 30 mins before slicing)
  • 2 tbsp tapioca flour
  • 2 to 2-1/2 heaping cups fresh broccoli florets, blanched
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • zest of 1 orange
  • ½ cup beef broth
  • ½ cup fresh squeezed orange juice
  • 3 tbsp coconut sugar (honey/maple syrup works, too)
  • 2-3 tbsp coconut aminos OR GF tamari soy sauce
  • 1 tbsp freshly grated ginger
  • 1 tbsp olive oil/ghee
  • pinch of red pepper flakes
  • sea salt
  • freshly ground black pepper
Instructions
  1. Blanch fresh broccoli florets in a pot of boiling salt water for 2 mins. Remove with slotted spoon into bowl of salted ice water. Drain onto paper towels & set aside.
  2. Sprinkle sliced beef with a hefty pinch of salt & pepper, then, toss in tapioca flour until evenly coated. Set aside.
  3. Heat oil/ghee in large skillet over med heat and sauté sliced onion with a good pinch of salt & pepper until soft - about 7 mins. Mix in garlic & ginger and turn heat up to med high.
  4. Immediately add beef & remaining ingredients (beef broth, orange juice, sweetener, aminos/soy sauce & red pepper flakes) and bring to a boil.
  5. Boil, constantly stirring, until sauce has reduced & thickened, about 5 mins total, then, serve with or without rice.

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Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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