Saturday, November 5, 2011

Orange Beef and Broccoli

Forget the Chinese takeout.  It’s filled with sodium and fat. Make your own meal at home and control the ingredients. You will know that what you are eating is fresh and delicious. Break out the chopsticks and enjoy!

You can serve this over riced cauliflower or spaghetti squash noodles.

1 pound beef sirloin, trimmed of fat, cut across the grain into ¼ inch pieces.
3 tablespoons tamari sauce
1 tablespoon water
1 tablespoon arrowroot powder
½ teaspoon agave nectar
2 tablespoons olive oil, divided
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
½ teaspoon dried red chili flakes
2 pounds broccoli, cut into small florets
½ cup water
1 red bell pepper, seeded, cut in half,  and sliced into 1/4” slices
½ cup scallions, sliced into ¼” pieces

To Prepare:
Cut the zest (the outer orange layer only) of 1 orange into long strips. Cut the strips into 1/8” pieces. Squeeze the juice from this orange, along with the other 2 oranges, into a bowl. Add the tamari sauce, 1 tablespoon water, arrowroot powder and agave nectar. Stir to combine. Set aside.

Place 1 tablespoon of olive oil in a hot skillet. Add the beef and cook until the meat is browned on the outside. Remove to a plate covered with a paper towel.

Add the other tablespoon of olive oil to the same skillet. Heat to medium and then add the garlic, ginger, and orange zest. Stir for about 30 seconds. Add the broccoli and ½ cup water. Cover and steam for about 3 minutes. (Most of the water should evaporate, but if the ingredients begin to stick to the pan, add a little extra water.)
Uncover, add the red pepper and the chili flakes. Cook for about 2 more minutes.

Turn the heat down to low. Add the orange sauce to the pan. Bring to a boil slowly and cook for another 2 minutes or so. Add the scallions and beef and toss thoroughly. 

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