Grass Fed London Broil is amazing when done right. This roast was from my local Angus Beef “grass fed” purveyor, “Open Space Meats” who supply a lot of upscale restaurants here in California. My goal here is to use local foods that are healthy, fresh, seasonal and from sustainable scores. Since we are in the heart of weight loss “diet” time, I’ve also tried to create recipes that are, Paleo, Gluten Free and Low Carb. This meal was outstanding. The charrd bits of onion, orange rind, and Florence Bulb Fennel where crunchy and sweet. The quickly cooked London Broil, was melt in your mouth tender, flavorful and succulent. The whole recipe took about 20 minutes to cook, but I like letting the meat marinate at room temp. for about an hour first. Home-made tahini sauce is nice option to add at the end.
London Broil Stir Fry with Vegetables and Orange, makes 3-4 servings
- 1 & 1/2 lb. Grass Fed Beef London broil.
- olive oil
- unrefined sea salt
- fresh ground black pepper
- fresh ground white pepper
- 3-4 cloves garlic
- 1 medium orange
- 1 small sweet onion
- 1 Florence Bulb Fennel often mistakenly called Anise see info Fennel/Anise
- 4-5 cremini mushrooms
- clean home-made lard, or bacon grease for high temp. frying *see post on how to make lard & info Home made Lard is a super food! Video
- Home Made Tahini, Optional
Pat beef dry, place in dish or plastic bag. Cover all surfaces with a sprinkling of sea salt, peppers, olive oil and crushed garlic. Let meat come to room temp. Slice thin 1/4 inch then about 3-4 long 1 and 1/2 wide. Remove fat and gristle. Slice vegetables and orange. Use wok or cast iron skillet at high temp. Quickly cook each ingredient separately, adding lard as needed. Onions, fennel and orange will develop a sweet charred edge. Mushrooms will need the most fat to achieve browning. The beef should be cooked last, just to pink, add back in the other ingredients, Tahini sauce if desired, toss, and enjoy!