Orange Beef Stir-Fry
Keeping with this week’s orange theme it’s Chinese takeout night, Orange-Beef Stir-Fry here we come! If you are a fan of ordering out you will be amazed at how quickly this comes together. Probably faster than waiting for your order!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 12 ounces beef top round steak
- 1/3 c. orange juice
- 1/4 cup rice wine vinegar
- 1 Tbsp. coconut aminos
- 1 tsp. salt
- 1 tsp. coconut sugar or honey (optional, omit while on Whole30)
- 3 Tbsp. arrowroot powder (if omitting sugar or honey include an extra Tbsp. of arrowroot)
- 3 Tbsp. Tapioca Starch
- 1 Tbsp. fresh ginger, grated
- 1 clove garlic minced
- 2 tsp. orange zest
- 2 cups Broccoli florets or green beans, cooked and still warm
- 4 green onions, sliced
- 2-8 Tbsp. coconut oil, for stir-frying
Trim fat from beef. Thinly slice beef across the grain into strips. Then again into bite-size portions. Set aside.
Prepare the sauce. In a small bowl stir together orange juice, vinegar, coconut aminos, salt, and coconut sugar or honey (if omitting sweetener, whisk in one tablespoon of arrowroot powder). Set aside.
Mix together the arrowroot powder and tapioca starch. Toss beef in the mixture to coat. Discard excess.
In a wok or large skillet heat enough oil to cover the bottom of your pan over medium-high heat. Stir-fry the beef until crispy and golden brown; work in batches if need be and set aside. Drain all but 1 tablespoon of oil from the pan.
Add zest, ginger, and garlic; cook briefly until fragrant. Add the sauce mixture to the pan, bring to a boil, and cook until thick (about 5 minutes). Return beef to hot pan, heat through, stirring to coat.
Serve immediately tossed with broccoli or green beans. Garnish with green onions.
Options and Notes: If desired, partially freeze beef for easier slicing. If you are omitting honey or sugar your sauce will need a thickener. Instead, whisk in one tablespoon of arrowroot powder.