Orange Peel Beef and Broccoli (AIP/Paleo) is super flavorful! This nutritious dish shows off with bright citrus, punchy ginger, and salty coconut aminos.Jump to Recipe
If you saw my Orange Peel Chicken over Cauliflower Steaks recipe, you already know how much I used to enjoy going to a certain chain restaurant. (You know. The one that rhymes with BFShang’s.) I fell in love with the use of orange peel in their spicy dishes. And not just orange peel. I love using any citrus peel or zest in many dishes!
Using Orange Peel/Zest
It occurs to me that we should talk about what I mean when I say “peel.” I’m talking about just the zest part of the peel, not the pith. The pith is that white, bitter part of the peel.
Cut off just the very outer skin of the fruit. For this recipe, you will need a zester with a channel knife, or a reeeeaaaallly sharp paring knife. (I use the channel knife with a light hand.) Either way, you will get sprayed all over your hand with the most A-MA-zing-smelling citrus oil. That’s the magic stuff we want in our dinner.
Be sure to wash the fruit before you cut the peel away. Since we are going to be actually eating the outermost skin of the fruit, let’s avoid whatever else has touched the outside of that fruit. Ew.
One last item… Please don’t be put off by how long it takes to prep this recipe. The good news is that it cooks up in less than ten minutes! All your hard work will be on the front end!
💗 and healing,
Orange Peel Beef and BroccoliCourse: MainCuisine: AIP, PaleoDifficulty: Medium
Orange Peel Beef and Broccoli (AIP/Paleo) is super flavorful! This nutritious dish shows off with bright citrus, punchy ginger, and salty coconut aminos.
5 small oranges
1/2 cup coconut aminos
1/8-1/4 cup fresh ginger, finely chopped*
5 cloves garlic, finely chopped
1 1/2 tsp sea salt
1 pound sirloin steak, thinly sliced and cut into 1/2″ X 2″ strips
2 cups bite-sized fresh broccoli florets
2 TBSP coconut oil
1/2 TBSP arrowroot starch/flour
1 TBSP water
1/2 chopped green onions
- Wash the oranges. Using a citrus zester with a channel knife and a light hand, or a really sharp paring knife, cut the zest from all oranges into 1/4″ strips. Cut the strips into pieces about 2″ long. You should end up with about 1/2 cup of zest strips. Set them aside.
- Juice the oranges. Place 1/2 cup of the juice in a mixing bowl. Add coconut aminos, ginger, garlic and salt. Whisk it all together to make the marinade.
- Place sirloin strips in marinade. Turn to coat. Let marinate at room temperature for 30 minutes.
- In a large skillet or wok, heat oil over medium high heat. Using a slotted spoon or tongs, strain out beef and place in skillet. Reserve the rest of the marinade. Sauté for 3 minutes, or until meat is browned. Add broccoli and sauté for 1 minute. Add the reserved marinade, orange peels and green onions. Sauté for 1 minute.
- Place arrowroot starch and water in a small container with a tight-fitting lid. Shake vigorously to make a slurry. Turn heat on skillet to high. Add slurry and stir until thickened.
- Turn down heat. Serve over the base of your choice: zoodles, cauliflower rice, plantain rice, sweet potato glass noodles, or white rice (if you’ve successfully re-introduced it).
- *Ginger can taste spicy in large amounts. I’m leaving the exact amount here up to your discretion…
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