Along with a few bags of pre-chopped broccoli slaw and cauliflower, frozen brown rice will make quick and simple work of this Mandarin Orange Beef Stir Fry.
It’s common knowledge that brown rice is healthier than white rice. Loaded with iron and fiber, brown rice is a culinary powerhouse.
It has a distinctive chewy texture and nutty taste, making it a no-brainer for bumping up the nutrition factor for your next weeknight dinner.
The only problem is that it takes about an hour to cook. An hour! Who’s got that kind of time?!
Turns out, there’s a little short cut that has been a complete game changer in my kitchen. And that little miracle can be found in your supermarket freezer section. That’s right, frozen brown rice.
Along with a few bags of pre-chopped broccoli slaw and cauliflower, frozen brown rice will make quick and simple work of this Mandarin Orange Beef Stir Fry. Swap in your own choice of vegetables if you like, and chicken for the beef if you prefer. With these time savers, you’ll have this stir fry on your table faster than delivery from your favorite Chinese spot.
Mandarin Orange Beef Stir Fry
1 1/2 pounds sliced beef for stir-fry
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced fresh garlic
1 1/2 teaspoons brown sugar
1 tablespoon sesame oil
3 mandarin oranges
2 tablespoons vegetable oil
4 cups riced cauliflower
5 cups broccoli slaw
4 eggs, beaten
2 cups cooked brown rice
1 teaspoon kosher salt
1/4 cup soy sauce
1 tablespoon sriracha sauce
1 tablespoon rice wine vinegar
1 cup frozen peas
2 tablespoons sesame seeds
Place the meat in a shallow dish. Add the ginger, garlic, brown sugar, and sesame oil to the dish. Grate the oranges on a microplane blade, and add all the orange zest to the bowl, as well. Mix the meat together with the marinade. Cover, and marinate overnight in the refrigerator if you have time, or simply move on to the next step.
Heat the vegetable oil in a very large skillet, over high heat. Add the beef and cook very quickly, until just beginning to brown. Use a slotted spoon to remove the beef to a plate.
Add the riced cauliflower and broccoli slaw to the pan. Sprinkle the kosher salt over the vegetables and sauté quickly.
Push the veggies to one side of the pan, lower the heat, and add the eggs. Use a spatula to break up the eggs into bite-sized pieces.
Add the brown rice to the pan, and mix all the ingredients well.
Cut the oranges in half and squeeze their juices into a small bowl. Add the soy sauce, sriracha sauce, and rice wine vinegar to the bowl and whisk well.
Return the beef to the pan, and add the frozen peas. Pour the orange juice and soy sauce mixture into the pan, and continue to cook over a high heat until the liquid has been absorbed.
Garnish with sesame seeds and serve hot.
This recipe will yield six servings.