NomEatNom - Crockpot Spicy Orange Beef

In honor of our upcoming move to Thailand (that’s right: THAILAND!!), I decided to spice things up!

However, as I’m sure many fellow NOMsters are well aware, with a big move comes BIG stress and very little time.

Which is why I pulled out the trusty ol’ Crockpot.

And, once again, my Crockpot did not fail me. In fact, as usual, it surpassed my expectations!

Prepare yourself for Thai-worthy spicy, fruity, tasty goodness!

Crockpot Spicy Orange Beef

By tonya@nomeatnom.com, July 7, 2013

Ingredients:

Beef (top round) - 1 lb., trimmed and cut into bite-sized pieces
Flour (whole wheat) - 1 1/2 T
Garlic (fresh) - 3 cloves, peeled and diced
Salt (pure) - pinch or two
Red pepper (crushed) - 1/4 tsp. (or more! -- depending on your love for all things spicy)
Ginger (ground) - 1 tsp.
Soy sauce (all-natural) - 3 T
Oranges - juice and zest of 2
Onions (white) - 1 small, chopped
Snap peas - 2 cups
Water chestnuts - 8 oz. can, drained

Instructions:

Combine the beef and flour in a large zip-top plastic bag. Shake the bag to evenly coat the beef.

Coat your crockpot with extra-virgin olive or coconut oil. Place the beef in the Crockpot. Top with all of the remaining ingredients, except the peas and water chestnuts.

Cook on high for 4 hours. During the last hour of cooking, stir in the peas and water chestnuts.

Serve over a bed of brown rice, quinoa, couscous, or simply enjoy it as is!