Beef Stir Fry

This is one of the first dinner recipes from Nourishing Traditions that I made allergen free for us, and still really loved. I didn't have to tweak it too much (just left out the soy sauce and used different veggies for variety), and it's really easy to make. You can use the beef left over from making stock, or put a roast in the crock pot the morning you want to make it. I found that to be the easiest way to get really tender beef. I'm going to post my version of the recipe. It's GF, dairy free, soy free, egg free, and peanut free. For the original recipe, check out NT (page 339).

Ingredients:
small-medium sized roast or stew beef
1 cup juice from fresh oranges or orange juice
1/4 cup olive oil
1 large onion, chopped
2-3 large carrots, diced or shredded
1 head broccoli florets
2 cloves fresh garlic, finely chopped or use a press
1 tsp fresh grated ginger root
grated rind of 2 oranges (optional)
1 TB cane juice sugar
1/4 - 1/2 tsp red pepper flakes or chili pepper flakes
1 1/4 tsp salt
1/8 cup rice vinegar
2-3 cups beef stock or vegetable stock
3 TB arrowroot powder mixed with 3 TB cold water until dissolved

optional:
fresh mushrooms
water chestnuts
snow peas
cauliflower
almond slivers
red, orange, or green pepper


Put beef in crock pot with orange juice and cover with water. Cook on high all day until tender. Drain and set meat aside.

In a bowl mix stock, vinegar, salt, pepper flakes, orange rind, ginger, cane juice, and garlic. Set aside.

In a skillet (I used a cast iron chicken fryer bc the sides are tall) heat olive oil and add chopped onion. Cook for several minutes. If using peppers or carrots, add them in at this time too. Pour sauce mixture from bowl into skillet and bring to a boil. Add arrowroot mixture and stir constantly until it thickens. Add in beef and broccoli (or any other veggies you are using). Cover and simmer until the veggies are soft. Serve over brown rice or GF noodles.