by RYAN MILEJCZAK
Florida is a major player when it comes to beef and citrus, being a top producer of citrus and one of the top 10 states for cattle.
Even better, these Florida mainstays are a match made in heaven. The acidity of citrus and the richness of beef play off each other delightfully. So, it’s no surprise this combo features in tons of classic dishes, such as Mexican fajitas.
In this article, we’ll spill the details on a few of our favorite citrus/beef mashups.
Fajitas
Adapted from Recipe Tin Eats
Ingredients
Marinated Beef
- 1 lb beef steak (ideally rump or skirt)
- Juice of one orange, freshly squeezed
- Juice of 2 key limes, freshly squeezed
- ½ white onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Fajitas
- 3 tbsp neutral oil
- 2 bell peppers, sliced
- 1 large onion, sliced
- Salt and pepper to taste
Fixings
- 12 corn tortillas
- 1 whole avocado, sliced
- ½ cup cilantro, chopped
- Sour cream
- Lime wedges
Instructions
Begin by mixing marinade ingredients. Marinate beef in the mixture for at least 2 hours, ideally overnight. Remove 30 minutes before cooking and let it return to room temperature. Discard marinade.
Heat oil in a skillet over high and cook beef to preferred level of doneness. Set aside and cook onions and pepper in the same pan on high until softened, around 10 minutes. Serve beef and veggies on warm tortillas topped with sour cream, cilantro, and your favorite salsa.
Citrus Shredded Beef
Adapted from Peel with Zeal
Ingredients
- 3lbs chuck roast
- 1 ½ tsp salt
- Zest and juice of one lime
- Zest and juice of one orange
- 4 cloves garlic, minced
- 1 tsp ground cinnamon
- ½ tsp thyme
- 1 tsp oregano
Instructions
Combine all ingredients in a slow cooker. Add water to cover if liquid from the citrus isn’t sufficient. Cook on low for 6-8 hours, until falling apart tender.
Remove beef and shred with a fork. Add back just enough broth to moisturize the beef. Serve over warm tortillas or rice.
Citrus Marinated Beef Kebabs
Adapted from Foodal
Ingredients
- 1 lb beef steak (flank or sirloin are ideal), cut into large chunks
- ¾ cup fresh squeezed orange juice
- ¼ cup fresh squeezed lime juice
- ¼ cup soy sauce
- 2 tsp cumin
- 2 cloves garlic, minced
- Zest of one lime
- Zest of one orange
- 2 bell peppers, cut into large chunks
- 1 onion, cut into large chunks
- 1 cup grape tomatoes
- 1 cup cubed watermelon
- Bamboo skewers
Instructions
Combine orange juice, lime juice, soy sauce, cumin, garlic, lime and orange zest, and salt and pepper to taste. Add beef to the mixture and let marinate for at least 2 hours, ideally overnight.
Remove beef from marinade at least one hour before cooking. Thread ingredients onto soaked skewers by alternating beef, veggies, and watermelon. Cook on a hot grill for 7-8 minutes, flipping halfway through. Enjoy hot.
Spicy Orange Beef Stir Fry
Adapted from Red House Spice
Ingredients
Marinated Beef
- 12oz beef steak (flank or skirt are ideal), cut into strips
- 2 tbsp fresh squeezed orange juice
- 1 tsp Shaoxing cooking wine (can sub for cooking sherry)
- 1 tsp soy sauce
- 1 tsp cornstarch
Sauce
- 2 tbsp fresh squeezed orange juice
- 2 tsp soy sauce
- ½ tbsp molasses or dark brown sugar
- 1 tsp cornstarch
- ½ tsp sesame oil
- Salt to taste
Stir-Fry
- 2 tbsp oil
- Zest of ½ an orange
- 4 fresh chili peppers of choice, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, minced
Instructions
Combine marinade ingredients and add beef to the marinade. Let marinate for 10 minutes.
Mix together sauce ingredients. Set aside.
Heat 1 ½ tsp of oil in a large wok or frying pan over high heat. Sear beef until pale, then remove or set aside. Add remaining oil, then add orange zest, chili peppers, ginger, and garlic and cook until fragrant, a couple minutes. Add the beef back in and fry for another minute before adding the sauce. Once the beef is evenly coated, remove from heat and serve with rice.