Orange Beef (Low Carb & Gluten-Free)

Orange Beef (Low Carb & Gluten-Free)

Ingredients

Serves 4

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

Marinade

½ teaspoon fine grain sea salt

1 egg white

2 teaspoons arrowroot powder*

*arrowroot powder acts like cornstarch

Sauce

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

Directions

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.

In the meantime, in a bowl combine all sauce ingredients. Set aside.

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.

Add the celery strips, stir-fry for 1 minute and transfer to a plate.

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. Finally stir in scallions and celery strips.

Push the vegetables up the side of the wok, add sauce in the middle and cook for 1 minute.

Add beef and stir-fry until heated through.

Serve hot!