As I was making dinner for myself and my flatmate, I decided to add the zest of an orange that was lying around to the beef dish that I was making. It completely transformed the dish! This ginger orange beef is such a tasty weeknight meal and it is super easy to prepare.
- 500g beef schnitzel, sliced into strips
- 1 Tbsp tamari (gluten-free soy sauce)
- 2 tsp sesame oil
- 1 thumb size of fresh ginger, grated
- The zest of 1 orange
- ½ tsp chilli powder, or to taste
- 1 tsp honey or maple syrup, optional
- 1 cup brown rice
- 2 carrots
- 4 large handfuls of green vegetables such as kale, spinach or bok choy
- 1 red or orange capsicum
- 2-3 tsp sesame seeds
- Combine the rice with 1¾ cup water and a pinch of salt in a medium pot. Bring to the boil. As soon as it boils, cover with a tight-fitting lid and turn the heat down to medium-low. Cook for 40 minutes and then turn off the heat and leave it to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
- Slice the beef into strips and then cut them into shorter pieces. Place the beef into a bowl and then add the tamari, sesame oil, grated ginger, orange zest, chilli powder and honey or maple syrup if using. Mix everything together well. Leave the beef to sit in the fridge for at least 20 minutes.
- Peel the carrots into ribbons using a potato peeler. Squeeze lemon juice over the top to stop them going brown.
- Heat a large frying pan on high heat and then add a teaspoon of butter or coconut oil. When the pan is super hot, stir-fry the beef until it is just seared around the outside. Add the green vegetables and continue to stir-fry until they are just tender. Serve immediately with the brown rice and top with the carrot ribbons.