Orange Beef Stir Fry
Craving Chinese food but wary of chemical additives and MSG? This is the recipe for you! This fresh, flavorful take on Orange Beef uses real, fresh ingredients to pack a flavor punch.
1 cup Organic White Rice (uncooked) OR you can use cauliflower rice
1 cup Water
1 tbsp Extra Virgin Olive Oil (divided)
1 lb. Grass-fed Beef Tenderloin (sliced into thin strips)
1 Navel Orange (juiced)
1/2 tsp Sesame Oil
1 tsp Red Pepper Flakes
1 Sweet Onion (diced)
2 Garlic (cloves, minced)
3 cups Snap Peas
4 cups Broccoli (cut into florets)
1 tbsp Ginger (grated)
Get your rice started by combining the rice and water in a saucepan. Bring to a boil uncovered stirring occasionally. Once boiling, reduce to low heat and cover. Let simmer for 45 minutes or until all water is absorbed.
Meanwhile, heat half of your olive oil in a large wok over medium high heat. Cook beef strips to desired doneness. Remove from heat and wrap in foil to keep warm.
Combine orange juice, tamari OR coconut aminos, sesame oil and red pepper flakes together in a bowl. Add ¼ cup water and mix well.
Pour juice out of wok and place back over medium heat with remaining olive oil. Add diced sweet onion and garlic and saute for 5 minutes or until translucent.
Add in orange juice sauce, broccoli, and snap peas. Saute for another 8 to 10 minutes or until broccoli is tender.
Add cooked beef back into wok. Add in grated ginger with 1 tbsp warm water. Saute for 1 minute and remove from heat.
Serve stir fry over a bed of white rice (or cauliflower rice). Enjoy!