Take-out Chinese will be a thing of the past once you taste this better-for-you homemade orange beef. If you happen to have leftover cooked beef just stir it in when you add the orange segments to save cooking time.
- 3 oranges
- 2 tablespoons coconut oil, divided
- 1 small head broccoli
- 3 carrots, peeled, sliced
- 4 celery stalks, thinly sliced
- 1 tablespoon chopped ginger
- 1 pound flank steak, thinly sliced on the diagonal
- 2 tablespoons honey
- 2 tablespoons reduced sodium, gluten free tamari sauce (I like this one)
- 2 tablespoons ground flax (find it at many groceries or health store or here)
- ¼ cup store bought kimchee
- 1 head Bibb lettuce, broken into 12 leaves
Using a serrated knife, cut the orange peel away. Section each of the oranges over a large bowl to catch any of the juices. Set the juice and the segments aside.
Place half the oil in a large skillet over medium heat. Add the broccoli, carrots, celery, and ginger, tossing well. Cook 3 to 4 minutes until the vegetables soften. Transfer to a plate.
Add the remaining coconut oil and steak, cooking 2 to 3 minutes, until it starts to brown but is still pink in the center.
Return the vegetables to the skillet, along with the honey, tamari, flax, and orange juice from the orange segments. Toss well until the beef is no longer translucent. Turn the heat off and stir in the orange sections. Serve immediately with the kimchee in the lettuce cups.
Nutritional Stats Per Serving (2 cups): 386 calories, 28 g protein, 25 g carbohydrates, 15 g sugars, 20 g fat (11 g saturated), 74 mg cholesterol, 6 g fiber, 530 mg sodium.