It is not very often that I like to make something twice, and it is also rare that I like to eat leftovers… so the fact that I made this twice in one week, AND had the leftovers for lunch, should tell you that this meal was a total winner. The first time I made it, I wasn’t expecting much. I mostly just made it to add some variety to our menu, as I have a hard time incorporating lean beef. Then I made it and completely fell in love. For non-marinated flank steak, it was incredibly tender and orange flavor really shines through. Plus, any meal that satisfies my sweet tooth with something nutritious and delicious, is an obvious A+ (Think Blueberry Salmon, Mango Salmon, and Strawberry Pizza). I think this will be a regular in our rotation, because it really does make great lunches the rest of the week.
This meal is ready from start to finish in less then 30 minutes, but some of the steps are more time consuming then the others. For example, the zesting the orange and grating the ginger. To save time even more time you could easily buy the ginger in a squeeze bottle in the refrigerator section, or make the sauce ahead of time. Be sure to start the rice early so it’s ready when the meat is done!
Quick and Easy Chinese Orange Beef
2-3 teaspoons grated orange zest (I just zest 1 whole orange)
1/2 cup fresh squeezed orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak (to clarify: that’s one steak, that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving
Trim fat from flank steak, then slice as thin as possible across the grain. Lightly sprinkle with salt and pepper.
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.
Heat a large nonstick skillet over medium high heat. Drizzle pan with oil and tilt to coat. Add half of beef, breaking up any clumps and let cook without stirring for one minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover. Repeat with remaining beef and transfer to bowl.
Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Serve over rice and garnish with green onions.
Source: Our Best Bites
Well it’s time for new years resolutions. I wish I could say that I’m going to post all healthy recipes this coming year, and that it’s going to make you super skinny. I have learned from too many new years resolutions that I like eating twizzlers, baking cookies, and scooping ice cream far too much to swear it off for the year. I will however try to just generally post a larger variety of foods on this blog. If you have any requests, please let me know and I will do my best to post what you’d like to make!
This particular recipe comes to you from our New Years Eve celebration. It got some rave reviews from the whole family. It also makes great leftovers (in fact this picture was taken 3 days later). While it’s not quite as easy as the French Apricot Chicken, it is another one of the crock-pot meals that you just add the ingredients and walk away. As indicated below it serves 6-8 people, but for New Years I doubled the recipe and added an hour to the cooking time (total of 9 hours) and it turned out great. What I really liked about this recipe is that it’s not at all dry like some shredded pork can be. It is saucy, and I’m pretty sure just the marinade over rice would taste good on it’s own. It also goes great served with a big salad with mandarin oranges and sesame ginger dressing. So if your sick of eating cookies (which I EVEN AM!), this is a hearty, delicious and protein filled alternative for ringing in the New Year.
Slow Cooker Pork Char Siu
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 4 tablespoons honey
- 2 large cloves garlic, minced
- 1 tablespoon grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 2 pounds boneless Boston butt pork roast, trimmed*
- 1/2 cup fat-free, less-sodium chicken broth
*Ask your butcher to cut off as much fat as possible to save you some time.
Combine first 8 ingredients (soy sauce through five spice powder) in a bowl and whisk. Place pork roast in a plastic bag and cover with marinade. Refrigerate for 2 hours flipping occasionally. *I left it at room temperature for 45 minutes to save time, and because my pork roast was large and very cold.
Place contents of bag in a crock pot and add 1/2 cup fat free chicken broth. Cook on low for 8 hours. Shred pork and serve with remaining sauce in crockpot. Serve shredded pork and sauce over rice.
Adapted from Cooking Light