Careme

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack or Choice Tri-Tip Beef Steaks 1 lb $6.99-$7.99/lb sale
• Broccoli Crown 1 lb $2.49/lb
• Russet Potato 1 lb $0.99/lb
• Jumbo White Onions 1 medium $0.99/lb
• Fresh Medium Organic Valencia Orange or navel orange 1 orange $2.79 each or bag pricing
• Organic Ginger Root or peeled ginger 1 small 1-inch piece $3.77-$3.99
• Garlic 2 cloves $0.69 each
• Fresh Organic Lime or lemon 1, optional $1.29 each or $0.99 lemon
• Pantry staples: olive oil, soy sauce, salt, black pepper, a little honey or brown sugar if needed as needed pantry

Instructions

1. Prep 1 lb choice tri-tip beef steaks (sale priced around $6.99 to $7.99/lb) by slicing thinly against the grain. Cut 1 lb broccoli crown ($2.49/lb) into bite-size florets. Dice 1 lb russet potatoes ($0.99/lb) into small cubes. Slice 1 medium jumbo white onion ($0.99/lb). Mince 2 garlic cloves from 1 garlic bulb ($0.69 each) and grate a 1-inch piece of organic ginger root ($3.77 to $3.99/lb or bag). Zest and juice 1 orange (about $2.79 each if buying individually).
2. Heat the oven to 425°F. Toss the 1 lb diced russet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a sheet pan and roast for 22 to 25 minutes, flipping once, until browned and crisp on the edges.
3. In a small bowl, stir together the juice of 1 orange, 1/2 teaspoon orange zest, the grated 1-inch ginger piece, the minced 2 garlic cloves, 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar if needed, and 1 teaspoon lime or lemon juice if using. This is your glaze.
4. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the sliced 1 lb tri-tip beef in a single layer and sear quickly for 1 to 2 minutes without moving too much, then stir and cook 1 minute more until just browned. Remove the beef to a plate.
5. In the same hot skillet add the sliced 1 medium onion and the 1 lb broccoli florets with another small drizzle of oil if needed. Stir-fry 3 to 4 minutes until the broccoli is bright green and just tender-crisp.
6. Return the seared 1 lb tri-tip beef to the skillet. Pour in the orange-ginger glaze and toss for 1 to 2 minutes until glossy and lightly reduced, coating the beef and broccoli. Taste and add black pepper or a little more citrus if you want extra brightness.
7. Serve the orange-ginger tri-tip and broccoli over or alongside the roasted 1 lb russet potatoes.
8. Wine note: Pinot Noir is a graceful red choice with the beef and caramelization, while Riesling is excellent if you want the orange and ginger to really sing.