Orange Beef

Like Chinese take out, but healthy, cheaper, and sitting at home in your crock pot waiting for you when you are done with work. . .

2-3lbs beef round steak, cut into thin stir-fry style strips
½ cup naturally fermented, wheat-free tamari
¼ cup honey
Juice from three oranges (about 1 cup)
1 tbsp ground ginger
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced

For the best possible results, marinate the meat overnight in the tamari, honey, orange juice, and ginger. This step is not absolutely necessary, but the acidity of the orange juice will work overnight to break down a lot of the tough fibers in the meat, so that you will have a very tender result. In the morning, put your meat and marinade into your slow cooker. Ideally, if you are going to be around the house, I would suggest cooking the meat for 8 hours (so that it has plenty of time to get tender, juicy, and flavorful), and then two hours or so into the cooking time, place your sliced veggies on top of the meat to steam. The slightly shorter cooking time means that they will be crispier. Because really, who likes soggy bell pepper? But if need be, you can most certainly throw everything into the crock pot at the same time, and cook on low for about 7 hours. If you would like, serve the beef over cauliflower ‘rice’ to soak up all of the tasty goodness of the sauce.

Nick declared this his favorite dinner in a long while, and even though I made over two pounds of beef just for the two of us, I only had enough leftovers to make him one lunch. I take that as a sign of approval!

I am sharing this recipe at Pennywise Platter Thursdays, Full Plate Thursdays, Frugal Food Thursdays, Thrilling Thursdays, Fight Back Friday, Fresh Bites Friday, Follow Me Home Friday, and Fun with Food Friday.

This entry was posted in Beef, Recipes, Slow Cooker. Bookmark the permalink.

7 Responses to Orange Beef

  1. Nikki Moore says:

    This looks amazing, although we don’t like onions and peppers. I bet it’d be great with a bunch of peas. We love takeout, and have it very rarely because it’s so unhealthy…but I know my husband will LOVE this!

    Is a ‘beef round steak’ a more expensive, or more frugal cut? I assume this would work with mostly any cut of beef, especially if the marinade step were included?

    • elliemaeh says:

      Beef round steak is a fairly frugal cut, cheaper than flank or top sirloin, although a roast such as a rump or arm would be cheaper, if you were up for slicing it. I would definitely suggest marinating the meat overnight, though, just to remove any toughness. Glad I inspired a cooking idea at your house. My parents always grew sugar snap peas in their garden and, although we ate most of them before they ever got to the house, I imagine that they could be tasty in this recipe!

  2. Nikki Moore says:

    I don’t know much about beef cuts, so thank you for the info! sugar snap peas sound wonderful.

  3. Came over from Pennywise Platter. This looks like a testosterone friendly meal that the men in my family would like. Good idea!

  4. elliemaeh says:

    Nick says that it is a great way to get men to eat their veggies!

  5. Miz Helen says:

    Hi Elliemaeh,
    I am excited to get this recipe. The one thing I miss the most here in the country is no Chinese take out, however there are so many other things that out weigh that loss. We will really enjoy your flavorful recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  6. Molly Blasing says:

    Making this tonight for dinner! 🙂 Thanks!

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