Spicy Orange Beef & Broccoli with Brown Rice

You can easily sub out brown rice with another grain. Try farro, barley, kaniwa, or quinoa—the most “rice-like” grains.
Author:
Publish date:
Spicy Orange Beef & Broccoli with Brown Rice

For more about this recipe: 5 Ancient Grains You Should Give a Try

  • 4Servings

Ingredients

  • 2 oranges

  • 1 Tbs. soy sauce or coconut aminos

  • 1 Tbs. organic apple juice

  • 1 tsp. honey

  • 1 Tbs. cornstarch

  • 3 tsp. sunflower oil

  • ½ lb. grass-fed beef sirloin, trimmed of all visible fat and sliced into 1-inch long, thin slices

  • 4 cloves garlic, minced

  • 1-inch fresh ginger, minced (about 1 Tbs.)

  • 1 Tbs. dried red pepper flakes (1 tsp. for mild spice)

  • 2 heads broccoli, chopped (about 6 cups)

  • 1 red bell pepper, sliced

  • 1 bunch chopped scallions with greens (about ½ cup)

  • 2 cups brown rice, cooked

Preparation

  1. Cut 1/8-inch-wide strips of rind from one orange, set aside. Squeeze juice from both oranges into small mixing bowl (about ½ cup of juice). Whisk soy sauce, 1 Tbs. water, apple juice, honey, and cornstarch into juice. Set sauce aside.
  2. Heat large skillet over medium-high heat with 1 tsp. of oil. Add beef, and sauté 1 minute. Set beef aside on paper-towel-lined plate to drain excess oil.
  3. Add remaining oil to the skillet. Add garlic, ginger, pepper flakes, and strips of orange rind, and sauté until fragrant, about 30 seconds. Add broccoli and 1/3 cup water. Cover and steam, about 2 minutes. Add red pepper, and sauté 1 minute more. Gradually whisk in orange sauce. Bring to a boil, stirring constantly, until sauce has thickened, about 2 minutes. Add scallions and beef, and stir to combine. Serve over brown rice.

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 46 g
  • Cholesterol Content: 30 mg
  • Fat Content: 8 g
  • Fiber Content: 7 g
  • Protein Content: 20 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 320 mg
  • Sugar Content: 11 g
Spicy Jackfruit Burrito recipe. Serve these with black beans and brown rice for a protein-packed vegetarian meal that will convert the most dedicated meat-eaters in your life.

Spicy Jackfruit Burritos

Serve these with black beans and brown rice for a protein-packed vegetarian meal that will convert the most dedicated meat-eaters in your life…

Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.