Skillet Orange Beef
This takeout style skillet orange beef is the cleaned up version of a restaurant classic. Instead of corn starch to get the beef extra crispy, I used a much healthier substitute called Arrow Root. I also swapped out the regular soy sauce for gluten-free Tamari. Serve over rice with a side of broccoli and you have yourself a super flavorful dish with all of the goodness of takeout but home cooked.
- 1.5 lbs top sirloin or flank steak thinly sliced
- 3 tbsp arrowroot starch cornstarch can also be used
- 3 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tsp ginger grated
- 2 garlic cloves
- 1 tsp red pepper flakes optional to add chili oil for more spice too
- 2 tbsp sesame oil for cooking beef
- 1 half orange
- orange zest and sliced green onion for garnish
- green onions for garnish
In a mixing bowl, add beef slices and arrowroot starch (or cornstarch) and mix together. Make sure to get all beef slices coated and set aside.
In another bowl, squeeze juice of half the orange. Then add in soy sauce, rice wine vinegar, honey, ginger, garlic and red pepper flakes and whisk together. Set aside.
Heat a large skillet to medium high heat and add in sesame oil. Sear beef strips on both sides (approx. 1 minute on each side).
Reduce heat to medium low and add in sauce. Allow the sauce to reduce into a glaze (approx 5 min).
Garnish with green onions and orange zest.
Calories: 341kcal | Carbohydrates: 15g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 858mg | Potassium: 645mg | Sugar: 8g | Vitamin A: 150IU | Calcium: 40mg | Iron: 3.2mg