Orange Beef Recipe | Better Than Takeaway in 15 Minutes!

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener, while potato starch is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave can be less expensive.

Slice up 1 green pepper (or red) and 1 onion.

Chop 300g of frying steak into pieces, removing any fat, and add to a bowl.

Add 2 tbsp of corn flour, 0.5 tsp of Chinese five spice, and a few grinds of black pepper to the beef. Mix well and set aside.

In a separate bowl, combine 150 ml of orange juice, 2 tbsp of rice wine, 2 tbsp of reduced salt soy sauce, 150 ml of chicken stock, and 0.5 tsp of chili flakes. Mix well to create the sauce.

Heat 1 tsp of coconut oil in a wok over high heat. Add the beef and fry until crispy and cooked through, then set aside.

Add another tsp of coconut oil to the wok, then add the sliced veggies. Stir-fry for a couple of minutes until they are slightly crunchy and have color.

Add 1 minced garlic clove to the veggies and fry for an additional 30 seconds.

Return the beef to the wok and pour in the sauce. Mix everything together and cook on high heat for about 5 to 10 minutes until the sauce thickens.

Plate the dish, garnishing with chives, sesame seeds, and optional orange slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens