Friday, April 12, 2013

Spicy Paleo Orange Beef

I'm posting last night's dinner today, the delay caused by an unexpected death in the family. My daughter spilled an entire water bottle on the keyboard of my beloved white MacBook, and I'm sad to report it didn't survive the deluge.

Right now I'm trying to get used to my new one, and I have to say I'm clearly a creature that fears change. Happily this was an easy recipe, though, so I was able to whip it up while going through the mourning and coping process.

I adapted it from a Cooking Light recipe, removing the grains but otherwise making it as written. I found that 1/2 tsp. of red pepper flakes added just the right amount of heat (I wouldn't term this one *too* spicy), but you can obviously up or reduce it as you'd like.

I was sadly out of green onions so cooked up some chopped red onions with the beef and added minced cilantro for a little green. I'm writing the recipe as recommended, however, as I think the green onions would taste even better.

Spicy Paleo Orange Beef
adapted from Cooking Light 

3 minced garlic cloves
1/2 tsp. red pepper flakes (can use less, if desired)
1 lb. boneless sirloin steak, cut into 1/4-inch strips
1/2 tsp. grated orange rind
1/4 cup fresh orange juice
1 tbs. arrowroot starch
2 tbs. coconut aminos
1 tsp. dark sesame oil
3/4 cup (1-inch) sliced green onions

Combine garlic, pepper, and beef, tossing well. Combine rind, juice, starch, and coconut aminos, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat.

Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over cauliflower rice.

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