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This easy recipe is ready in just 30 minutes and makes four servings. Use Greensbury's Organic, Grass-Fed Beef Coulotte for a quick, flavorful, and healthy dinner.
1Tbsp reduced-sodium soy sauce
1Tbsp apple juice
3tsp canola oil
1/2lb beef coulotte, trimmed of all visible fat and sliced into 1" long, thin slices
4 cloves garlic, minced
1" (about 1Tbsp) fresh ginger, minced
1Tbsp dried red pepper flakes (1tsp for mild spice)
2 heads (about 6 cups) broccoli, chopped
1 red bell pepper, sliced
1 bunch (about 1/2 cup) chopped scallions with greens
Cut 1/8"-wide strips of rind from one orange, set aside. Squeeze the juice from both oranges into a small mixing bowl (about ½ cup of juice).
Whisk in soy sauce, 1 tablespoon of water, apple juice, honey and cornstarch to juice. Set sauce aside.
Heat a large skillet set on medium-high heat with 1 teaspoon of oil. Add the beef and sauté for 1 minute. Set beef aside on a plate with paper towels 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 the broccoli and 1/3 cup water. Cover and steam, about 2 minutes.
Add red pepper, sauté for 1 minute.
Gradually whisk the orange sauce into the skillet with a fork. Bring to a boil, stirring constantly until sauce has thickened, about 2 minutes.
Add the scallions and beef and stir to combine with the sauce. Serve over brown rice or barley.
Written by OxygenMag