Today was a big day for me! I harvested the very first thing from my little backyard raised bed garden! A head of broccoli! Man, that feels good. I’m in love with my broccoli. I wish there was some way I could preserve it. There’s not you say? Ok ok, I’ll just eat it. How about some beef and broccoli? Yep, don’t mind if I do.
Broccoli Shrine
I am so in need of easy this week. My daughter, who is only 4 (4 and 3/4, if you ask her) is officially on summer break from preschool, and the summer day camp she is enrolled in doesn’t start until next Monday. Trying to work from home (and actually get work done) with a 4 year old around is next to impossible. Today, my favorite thing she did was traipse around behind me when I was on a skype call, with a client. Now, most mom’s know of what I call the “Mute and Scream” – mute the phone to scream at your kids trick. But, the “Mute and Scream” is little trickier when on a skype call and everyone can see you. Honestly, this time I just ignored it, at least she had clothes on.
Like I said, I’m in search of “easy” today. Between the dogs, the 4 year old, and the computer, I’m being stretched all over. So, I decided to make this quick and delicious recipe with my freshly cultivated broccoli! I lucked out that my local grocery had organic flank steak today. It’s not often they have it.. But, if you live near a Whole Foods or a Trader Joes, etc, you should be able to find organic flank steak pretty easily. I also lucked out that my local produce stand had Florida oranges. I grew up in Florida, there is nothing quite like an early summer Florida orange. Brings back so many memories. In fact, I think I’ll make myself some fresh squeezed OJ today, mmmmm.
I just love this one pot meal. I think my summer is going to be filled with easy, one pot meals. Who’s with me? Let’s start a ONE POT MEAL movement!
Also, if you have any work from home mom tips for me, PLEASE impart your wisdom. I need it.
Local ingredient: Broccoli from my own garden and local honey.
Ingredients
Juice from 2 oranges
Zest from 1 orange
1 tsp crushed red pepper flakes
1 1/4 tbls local honey
1 tbls coconut aminos (You could also use soy sauce if needed)
1 tbls rice wine vinegar
1 tbls arrowroot powder
2 garlic cloves, minced
1 1/4 - 1 1/2 lbs flank steak, cut into thin strips
1-2 head broccoli, cut into florets
Instructions
- Add the orange juice, orange zest, crushed red pepper flake, honey, coconut aminos, rice wine vinegar, arrowroot powder and garlic to a small bowl. Whisk to combine.
- Add a small amount of oil to a skillet and heat over medium high heat. Add the steak. Saute for about 1-2 minutes, then turn the heat down to medium. Allow steak to cook until brown and cooked through.
- Remove the steak and set aside to rest. Drain 1/2 the liquid out of the skillet and then add the broccoli. Saute the broccoli for about 5 minutes, or until it is crisp tender and dark green.
- Add the steak back to the skillet.
- Add about 1/2 -3/4 of the orange sauce, cook over medium heat for 1-2 minutes, until the orange sauce thickens.
- Reserve the remainder of the sauce to serve as a dipping sauce. Or pour a little sauce over rice or quinoa to serve with beef and broccoli.
Notes
Serve over brown rice.
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