Orange Beef Recipe

  • ¾ lb / 340 gr flank steak, cut across the grain into thin strips
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 2 scallions, cut on the diagonal into 1-inch pieces
  • 2 medium celery ribs, stringed and cut on the diagonal into 1-inch pieces
  • 3 chili peppers, chopped (adjust according to taste)
  • Peel of 1 orange, white pith removed and cut into thin strips
  • 3 tablespoons olive oil, divided


  • ½ teaspoon fine grain sea salt
  • 1 egg white
  • 2 teaspoons arrowroot powder*

*arrowroot powder acts like cornstarch


  • 2 tablespoons water
  • 2 tablespoons wheat-free soy sauce (or coconut aminos)
  • 1 tablespoon rice vinegar
  • 3 teaspoons ketchup (make your own paleo ketchup with this recipe)
  • 1 ½ teaspoons raw organic honey (or raw coconut palm sugar such as Madhava)
  • Juice of 1 orange

Orange Beef Recipe


  1. In a small bowl combine all marinade ingredients. Add marinade and beef strips to a Ziploc bag (or a shallow dish), shake well and refrigerate.
  2. In the meantime, in a bowl combine all sauce ingredients. Set aside.
  3. Heat a wok (or a large skillet) over medium-high heat. Add two tablespoons of olive oil, when it sizzles add beef and stir-fry until it changes color and it’s nearly cooked. Transfer to a plate and set aside.
  4. Add the celery strips, stir-fry for 1 minute and transfer to a plate.
  5. Heat 1 tablespoon of olive oil, add chili peppers and orange peel and saute’ briefly until the chiles darken, then add garlic and ginger and saute’ for 1 further minute until everything is fragrant.
  6. Finally stir in scallions and celery strips.
  7. Push the vegetables up the side of the wok, add sauce in the middle and cook for 1 minute.
  8. Add beef and stir-fry until heated through.
  9. Serve hot!
Source: The Iron You


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