orange beef

Marinating with orange marmalade and frying the beef infuses the beef with orange flavor. Add broccoli florets and a rich sauce flavored with dried orange peels and you have a delicious meal served with rice.

Orange Beef

flank steak

five spice powder

orange marmalade

salt

¼ teaspoon baking soda ((optional tenderizer))

cornstarch

flour

broccoli florets

water

beef stock

Shaoxing wine

sugar

white pepper

red chili peppers

orange

star anise

garlic ((minced))

red bell pepper

orange zest

Slice the beef into 2 to 3-inch pieces, each about a 1/2 inch thick. Place the beef between layers of plastic wrap and whack them with a rolling pin until about ¼ inch thick. Combine 2 teaspoons oil, five spice powder, orange marmalade, salt, baking soda and cornstarch and marinate the beef in the mixture. Next, dredge the beef in the flour.

Blanch the broccoli for about 20 seconds and rinse in cold water. Drain and set aside. Mix a tablespoon of cornstarch with a tablespoon of water and set that aside as well. In another bowl, stir together beef stock, wine, light and dark soy, salt, sugar, and white pepper.

Next, heat the wok over high heat until smoking slightly. Add a tablespoon of oil to coat the wok and sear the slices of beef for a minute on each side. Remove the beef from the wok. Reheat the wok over medium heat and add another tablespoon of oil, dried hot chili peppers, orange peels and the star anise. Allow the aromatics to infuse the oil for a minute and add your minced garlic and bell peppers. Quickly, pour in the stock mixture and allow it to come to a boil. Slowly add your cornstarch slurry until the sauce is thick enough to coat a spoon.

Add the orange zest, beef and the blanched broccoli florets and toss well until everything is coated. Add more stock if the mixture is too thick and add more cornstarch slurry of the sauce is too thin. Plate and serve over rice!

This orange beef is a flavor-packed meal that's a healthier version of a classic. It's paleo, whole30, and easy to make AIP.

Orange Beef (Paleo, Whole30, AIP)

lb flank steak

tsp sea salt

tsp black pepper (omit

tbsp arrowroot starch

tbsp avocado oil

garlic,

thumb ginger, grated and minced

tbsp coconut aminos

tsp apple cider vinegar

orange juice

tbsp coconut sugar (omit

tsp orange zest

tbsp green onion, sliced

Season the flank steak well with salt and pepper and slice thin slices against the grain.

Add to a bowl and thoroughly coat with arrowroot starch.

Heat avocado oil in a pan and cook the flank steak for 2-3 minutes on each side. Set aside.

Add garlic and ginger to the pan and saute until fragrant.

Add coconut aminos, apple cider vinegar, orange juice, coconut sugar, and orange zest to the pan and stir well to combine. Allow thickening over 2-3 minutes.

Add the steak back to the pan and stir to coat in the sauce for 1-2 minutes.

Serve topped with sliced green onion and additional orange zest.

This recipe does not disappoint! Between bites my husband repeated, "I would serve this to dinner guests!" At the completion of the meal he starts planning out when we can make it again. YUMMY!

We substituted maple syrup for coconut sugar since it isn't a staple that we keep in the pantry and it was amazing.

Really good and super easy, cooked up super fast!

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Orange Beef (Paleo, Whole30, AIP)

Top 2 orange beef recipes from across the web

The most viewed orange beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Orange Beef

Orange Beef (Paleo, Whole30, AIP)

The most viewed orange beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine