Crispy Orange Beef

SERVES 3

Calories: 870

Carbs: 89 g

Fiber: 6 g

Protein: 57 g

1. WHISK together:

   1. • 1 T tamari

      • 1/4 orange juice

      • 1.5 T molasses

      • 1 T rice wine

      • 1 T ginger paste

      • 1 T rice vinegar

      • 1 t oyster sauce

      • 1/2 t sesame oil

      • 1/4 t chili paste

      • 1/2 t honey

      • 2 pinches white pepper

      • 2 pinches lemongrass powder

2. CUT beef into 3/8-inch slices then TOSS with:

   1. • 3/4# skirt steak

      • 1 T tamari

      • 3 T potato starch

3. PLACE beef on rack and FREEZE for 45 minutes

4. DEEP FRY beef at 375 degrees for about 90 seconds

5. DRAIN beef on paper towel

6. FRY in 1 T oil for about 90 seconds:

   1. • Strips of orange peel, sliced lengthwise, whole orange, simmered in oil, then removed

      • 1 jalapeno, cleaned and sliced

      • 1/2 bell pepper, cut into pieces

      • 1/2 cup zucchini

      • 1/4 cup water chestnuts

      • 2 T cashews

7. ADD and COOK 30 seconds:

   1. • 2 cloves garlic, crushed

8. ADD SAUCE and THICKEN about 30 seconds

9. ADD BEEF and TOSS OFF HEAT then ADD:

   1. • 1 scallion, diced

      • Sesame seeds, toasted

10. PLATE and SERVE with rice.