- Table of Contents -
Kitchen Favorites
Chinese Beef and Broccoli Recipe with Special Orange Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 -6 1x
Ingredients
- 1 1/2 pounds grass fed filet or lean beef (cut into strips, or 1 1/2 packages (20 ounces) extra firm tofu, drained, patted dry and cut into strips)
- Unrefined sea salt (to taste)
- 1/4 cup plus 1 teaspoon arrowroot
- 2 tablespoons organic (unrefined red palm oil (or organic extra virgin coconut oil), divided)
- 2 tablespoons unpasteurized soy sauce (such as Namu Shoyu brand)
- 1/4 cup orange juice concentrate
- 3/4 cup frozen butternut squash (thawed)
- 4 pitted medjool dates
- 1 teaspoon grated fresh ginger
- 2 teaspoons Srirachi sauce
- 1/2 teaspoon Dijon mustard
- 4 carrots (cut into strips)
- 3 cups broccoli florets
- 2 cups cooked (steamed brown rice)
Instructions
- Place the beef or tofu in a large bowl, season with salt and coat with 1/4 cup of the arrowroot.
- Heat 1 tablespoon of the oil on high heat in a wok or large saute pan and then carefully add the beef or tofu. Cook until golden brown, about 7 to 8 minutes, stirring once or twice. Transfer to paper towels and set aside.
- In a high speed blender (such as a Vitamix), add the soy sauce, orange juice concentrate, butternut squash, medjool dates, ginger, Srirachi sauce, Dijon mustard and remaining teaspoon of arrowroot. Process until smooth and creamy.
- Heat the remaining tablespoon of oil in the wok or skillet over medium-high heat; add the carrots and broccoli and saute for about 3 minutes. Push the carrots off to the side, add the special orange sauce and bring the sauce to a boil. Add the beef or tofu and coat with the sauce. Cook 1 to 2 minutes more, until sauce thickens. Serve over steamed brown rice.
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Looking for More Healthy Dinner Recipes?
You’ll find a full month of clean dinner entrees similar to the Beef and Broccoli Recipe in the Clean Cuisine Dinners e-cookbook!
