Orange Beef

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.

Cut the flank steak into two-inch thin pieces, about a quarter of an inch thick.

Place the sliced beef into a large mixing bowl.

Add 2 teaspoons of corn starch to the sliced beef and mix until well combined.

Refrigerate the beef for 20 to 30 minutes.

Zest one orange to obtain about 1 tablespoon of zest.

Squeeze juice from a quarter of the zested orange into a mixing bowl, adding more if desired for extra orangy flavor.

Add 2 tablespoons of sugar to the mixing bowl.

Add 3 tablespoons of soy sauce (tamari) to the mixing bowl.

Add 1/4 cup of rice wine vinegar to the mixing bowl.

Add 1/2 teaspoon of sesame oil to the mixing bowl and whisk until well combined.

Mince 1 tablespoon of ginger and 1 clove of garlic.

Heat a large pan or wok over medium to medium-high heat and add about 2 tablespoons of avocado oil.

Add the beef to the pan, ensuring not to overcrowd it to allow for crispiness.

Cook the beef until it is browned and fully cooked, then transfer to a paper towel lined plate to absorb excess oil.

In the same pan, add about 1 tablespoon of avocado oil and then add the minced garlic and ginger, sautéing for about 1 to 1.5 minutes until fragrant.

Take 2 tablespoons of the earlier sauce mixture and mix it with about 1 teaspoon of corn starch to create a slurry.

Whisk the slurry until smooth.

Add the thinner sauce mixture to the pan with the garlic and ginger.

Slowly pour in the thickened sauce while whisking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens