Chinese Orange Beef


“There are few things in life that bring as much joy as the joy that comes from assisting another improve his or her life.” –Richard G. Scott

From LDS Living magazine, courtesy of  Serves 4.

Grated orange zest (just use the whole orange)
1/2 cup fresh 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, trimmed and sliced thin across grain and lightly sprinkled with salt and pepper (to clarify: that’s one steak that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving

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.



Steak and Eggs and Asparagus


steak and eggs

 “There is no doubt that it is around the family and the home that all the greatest virtues, the most dominating virtues of human, are created, strengthened and maintained.”  –Winston Churchill

I’ve made this for our Paleo family member for dinner and it got a thumbs up.  Of course who doesn’t give a thumbs up to steak?  You can use any cut of steak for this.

1 bunch asparagus, rinsed (trim off rough ends)
2 6-ounce 3/4-inch top sirloin steaks (or whatever kind of cut you want)
2 teaspoons dried thyme
2 eggs
Coconut oil (or extra virgin olive oil)
Salt and pepper
Parmesan cheese

  1. Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Add asparagus to baking sheet and toss with 1 tablespoon of  oil, 1/2 teaspoon of salt and some black pepper. Arrange into one layer and bake 12-15 minutes until tender and the tips begin to brown.
  3. Heat a heavy-bottomed oven-safe pan (or cast iron pan) over medium high heat. Season steaks with salt, pepper and dried thyme.  Rub in the seasoning and about 1 teaspoon of oil into both sides of the steaks.  Once the pan is hot, add steaks and sear them for 1-2 minutes on each side, then slide the pan with the steaks into the oven and cook 2-3 minutes for medium to medium-well done. Remove from oven and rest 2 minutes before slicing into thin strips.
  4. While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt (optional) and a tablespoon of oil.  When pan is hot add eggs.   While the eggs cook, use a spoon to drizzle the hot oil over the eggs.  (I used to watch my dad cooking eggs on Saturday mornings when I was a little kid.  I loved to watch him spoon the bacon grease over the tops of the eggs. They were so delicious that way).  Cook until the egg whites are firm, but the yolk is still runny.
  5. Serve steak and eggs and asparagus on a plate and top with sprinkled Parmesan.

Copycat Recipe of Chili’s Steak Fajitas

Mix together in a bowl:   

  • 1 cup soy sauce
    1/4 cup honey
    1 tablespoon Worcestershire sauce
    1 teaspoons minced garlic
    1 teaspoon ground ginger
    1 cup water
    In an appropriate size dish, place a:
    2 lb. sirloin or flank steak
    Pour sauce (reserve 1/4 cup) over steak.

Cover, and allow to marinate overnight.  Drain meat and slice into thin strips. Heat skillet over medium high.  Add drained meat and then add:

  • 1 red bell pepper, cut in thin strips
  • 1 green bell pepper, cut in thin strips
  • 1 onion, thinly sliced

Stir−fry just until meat is done, adding reserved marinade as needed to prevent sticking.   Serve with warmed flour tortillas.