This recipe turned out AMAZING and was super easy. It may seem tedious to boil the meat for so long and some would argue that you can overcook the meat but if you want fall-apart-in-your-mouth tender beef pieces then I strongly encourage you to try it! Of course, you are always free to use a different cut of meat and cooking method, it’s all about what you prefer.
- 1 1/2 lbs of stewing beef
- 2 small heads of broccoli, chopped into florets
- 2 cups of brown rice, cooked
- 1/2 cup coconut aminos
- 1/4 cup fresh orange juice
- 3 tbsp honey
- 2 tbsp fresh grated ginger
- 3 garlic cloves, pressed or minced
- 1/8 tsp chili flakes
- 2 tsp tapioca flour (optional if you want to thicken your sauce)
In a deep frying pan or wok boil beef on med-high heat for a minimum of 4 hours, making sure to add water frequently so that the meat doesn’t dry out. The longer you boil the meat the more tender it will become. I prefer my beef to be very tender so I usually boil the meat for about 5 hours. Once the meat is cooked to your liking remove from pan and broccoli. Simmer broccoli in water for 4-5 minutes (alternately you can steam your broccoli separately and add to pan once done). While broccoli is cooking add all ingredients (except the tapioca flour) for the sauce to a small saucepan and simmer. Mix 2 tsp of cold water to the tapioca flour (if using) and add to sauce and continue to simmer until sauce reaches desired thickness. *if you’re not using the tapioca flour you can continue to simmer the sauce a little longer and it will thicken up a bit on its own. Add sauce to meat and broccoli and mix together. Serve over brown rice. I made it into 3 portions, but you can reduce it down to 4 easily. If meal prepping: divide rice into 3 portions of 2/3 each and then divide beef and broccoli mixture evenly between the 3 dishes.
Nutrional information per serving (based on 3 servings): Cal=579, Fat=11.7g, Carbs=66.8g, Protien=52.5g