Chinese Beef and Broccoli Recipe with Special Orange Sauce

healthy living beef and broccoli recipe


  • 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)


  1. Place the beef or tofu in a large bowl, season with salt and coat with 1/4 cup of the arrowroot.
  2. 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.
  3. 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.
  4. 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.