This post is sponsored by Melissa’s Produce. Their steamed veggies and fresh fruit are some of my favorite grocery items. We used Melissa’s delicious Cara Cara Oranges to make both of the recipes below. Enjoy!
Down here in South Georgia we have access to lots of Florida oranges this time of year. If you cross the state line going into Florida right now you see fruit stands setup everywhere and piles of oranges, grapefruit, and any other citrus you can think of. My thoughts on oranges changed quite a bit when I got my hands on a box of Cara Cara Oranges from Melissa’s. They are the sweetest, best-tasting oranges that I’ve ever had. Plus their ruby red colored flesh is super juicy. Making fresh squeezed OJ from these beauties is a wonderful breakfast treat right by itself.
I wanted to make something worthy of these beautiful oranges, and we’ve been on a bit of an Asian cooking kick lately, so we came up with Orange Peel Beef. It’s a dish that you see in some Chinese restaurants, but it’s not that common around here. It’s one of Jim’s favorite Chinese dishes and we haven’t had it in quite a while, so we decided to give it a go. The Orange Peel Beef has a double-dose of Cara Cara Orange in it (both juice and orange peel), so it’s definitely citrusy.
- 1/2 C plum sauce
- Juice from 1 1/2 oranges (we used Cara Cara oranges)
- Peel from 1/2 orange, sliced into strips
- 1 tbsp soy sauce
- 1 lb sirloin roast, sliced thinly
- 3 tbsp oil (your favorite type of oil will work fine)
- 6 green onions, chopped
- 5-6 dried chiles (optional)
- Heat a wok over high heat until very hot
- Add oil and stir fry beef and chiles for 2-3 minutes. Remove beef and reserve.
- Add green onions and stir fry for about 2 minutes, until softened.
- Add plum sauce, orange juice, and orange peel. Cook for 2-3 minutes, stirring constantly.
- Add beef to sauce and heat thoroughly, about 2 minutes.
- Serve over brown rice.
- You can adjust the heat level of the dish by adding/removing chile peppers and/or cooking them longer.
- We like to serve this over brown rice, but white rice or noodles would work just fine.
- 8 oz coconut water
- 1 banana
- 1 Cara Cara Orange, peeled
- 1/2 inch ginger, peeled
- Add ingredients to blender and blend until smooth.
This smoothie would be great anytime of the year but it is particularly good right now. It is a great boost to your immunity with the ginger and also all the vitamin C from the oranges to help keep your body in tip top shape!
These Cara Cara Oranges are so versatile, they can take you from breakfast all the way to dinner! The possibilities are endless!
Thanks again to Melissa’s for sponsoring our post. Check out Melissa’s full selection of fresh fruit!