What’s For Dinner? Orange Beef and Ripe Plantains


UPC’s Orange Beef

It’s time for me to change my workouts. I’ve been doing low-rep, high weight workouts at the gym when I’ve been able to go, and I am LOVING the results I’ve been getting. My body looks excellent! I am getting muscle definition that is exactly what I’m looking for! But with the 1-mile race drawing ever closer, I’ve decided to change up my strength training to match my goals. I am going to do lighter weights (not a lot lighter) and much higher reps. Hopefully this will increase the density of my muscles, and help them to manage the energy requirements of sustained sprinting. Which is what a mile is, optimally. I’ll do 12-15 reps, still to failure. I’ll try to do them at a higher speed too, to mimic the kind of output that a mile race would require. We will see how my body likes that, and don’t be surprised if in 3-4 weeks, I decide that I want to change up again. I really liked what I was doing before, and hopefully I will like this too!

Orange Beef; What you’ll need:

  • 1 lb Grass-Fed Ground Beef (will also work well with beef strips)
  • 4 ripe Clementines, sectioned and sliced
  • 4 ripe Clementine peels, diced
  • 1 cup Mixed Mushrooms, chopped (any mushroom, or a mix; Organic please!)
  • 1 tablespoon Coconut Oil
  • Spices: Salt, Pepper, Turmeric (all optional)

Serves: 2
Cook and Prep Time: 35 minutes

1. Add the beef to a large pan and spread the mushrooms out around the beef.

2. Heavily cover the ground beef with the orange peels and slices; put the remaining slices and peels in with the mushrooms.

3. Cook on medium-low heat, covered.

4. Stir thoroughly after 10 minutes of cook time, and again after 20 minutes of cook time. Keep the pan covered.

5. Make sure your sides are prepared. (See here for Baked Ripe Plantains; takes 60 minutes, so needs to be started well ahead of time!)

6.Β  5 minutes before meal time turn up the heat to medium and start to stir the beef and mushrooms regularly; every minute or so. Leave the pan uncovered.

Serve and enjoy!

6 thoughts on “What’s For Dinner? Orange Beef and Ripe Plantains

  1. Pingback: What’s For Dinner? Orange Beef and Ripe Plantains | Paleo Digest

  2. The only time I had something orange-flavored in a savory dish was the time when I had the orange sauced chicken, which was super delicious but very predictable.
    This recipe is very interesting. I am going to try it to experience a different way of using the orange to flavor a dish. πŸ˜€
    Thank you for sharing it.

    • My pleasure Hari – I really hope you enjoy it!

      For a nice twist on this recipe, you could use a blood orange; the flavors will be similar enough, but the coloring might be a nice surprise!

      • That’s a wonderful idea. Unfortunately, blood orange is very rare here. Maybe I can try it with the bittersweet local oranges? πŸ˜€
        We have a type of orange grown in a place called as Pantai Buaya. (The name means “Crocodile Beach”).

      • This should definitely work with bittersweet oranges! It’s all about the flavor and has little to do with the sweetness. Give it a shot and let me know how it comes out!

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