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.

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

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.
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.
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.