Orange Ginger Beef Stir Fry - Recipe

 
I truly enjoyed creating this dish.  I had left over beef chuck roast, so I decided to make a stir fry!  I also had pea shoots and greens I wanted to incorporate in my dish, because it's healthy, adds color, and I love the crunchy chard stems.  They are similar to celery in taste and texture.  Ginger is a thing for us at our house.  I use it liberally.  So you know it's there!  It's super healthy and oh so flavorful!  Plus I had candied orange peel on hand that my sister sent me.  Yum!

Orange Ginger Beef Stir Fry

(Serves 4)

1 T. Palm Oil
6 Garlic Cloves peeled and chopped
1/4 c. Fresh Ginger peeled and chopped
5 Chard Stems chopped
4 c. Cooked Beef Chuck Roast sliced
12 Very Young Spring Onions chopped (less if you have older onions)

1/3 c. Organic Tamari Soy Sauce
1/2 c. Chicken Broth
3 T. White Balsamic Vinegar (a sweet vinegar, such as Taste of Old Country)
1 T. Olive Oil
1 tsp. Crushed Red Pepper Flakes

4 c. Pea Shoots
1/4 c. Fresh Cilantro chopped
5 Red Chard leaves sliced into 1 inch thick strips

2 T. Corn Starch
2 T. Cold Water

1/2 c. Candied Orange Peel
16 oz. Brown Rice Pasta cooked

Heat the palm oil in a wok over medium heat (my wok is cast iron, so medium heat is what I use to fry with) until it sizzles when adding a chard stem.  Add the garlic, ginger and chard stems.  Saute for 2 minutes.  Add the Cooked Beef and spring onions.  Saute until warmed through.

 In a measuring cup stir together the tamari, chicken broth, balsamic vinegar, olive oil and crushed red pepper flakes.  Add to the wok and bring to a simmer, stirring occasionally.

Add the pea shoots, cilantro, and red chard leaves, quickly turning everything over with tongs to make sure it all blanches.

Move the contents up the sides a bit to reveal the liquid in the center.  Mix the corn starch and water and add to the liquid, stirring quickly.  Simmer just till sauce thickens.  Mix in the candied orange peel and serve over pasta.  It will also pair well with brown rice.

Garlic, Ginger, and Red Chard stems.

Mixing in the Beef

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