1 1/4 pounds beef chuck steak
1/2 cup coconut oil
1/4 cup tapioca Starch or Arrowroot
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons pure apple cider vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons gluten free soy sauce or tamari
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds
- Cook the rice according to package directions. Reserve 2 cups cooked rice for the Beef Fried Rice later in the week.
- Thinly slice the steak, about 1/4-inch thick, across the grain. cut the slices into 3-inch strips.
- Heat the oil in a wok or large skillet over high heat. Toss the beef in the starch and shake off excess. Fry the beef in 2 batches in the hot oil, turnig once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel linedplate. Carefully drain the oil from the wok or skillet.
- In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and juice. Whisk until well combined. Add to the wok, over high heat and cook for 2 minutes. Stir in broccoli, reserving about 1 cup for Beef Fried Rice later in the week. Cook the broccoli unti slightly tender and the sauce is thick, about 3-5 minutes. Stir in the beef. Serve immediately with the whit rice.