Beef with crisp orange
Ingredients
- 700 g skirt steak
- 45 ml cornstarch
- 45 ml soy sauce
- Crispy beef and orange sauce
- 125 ml frying oil for frying I used coconut oil
- 160 ml fresh orange juice
- 45 ml coconut sugar or cane sugar
- 30 ml rice vinegar
- 10 ml fresh ginger minced
- 65 ml very sliced orange zest
- 65 ml chopped green onion for garnish
- 90 ml bragg sauce or gluten-free soy sauce
- 30 ml toasted sesame oil
Instructions
- Beef
- Cut the meat into strips. . Add Braggs or soy sauce to pieces of meat and mix. Then add the cornstarch and coat each piece of meat.
- Spread pieces of meat in one layer on a freeze plate for 15 minutes. This helps dry the meat and make it crisp when fried.
- Heat oil add meat strips without piling them up. Put a good amount of oil, fill the entire surface of the pan
- Line a plate with paper towels and start browning the meat. Fry until both sides are golden brown (about 3 minutes).
- Sauce
- Add the ingredients to a small bowl and whisk. When all the meat has been cooked, remove the oil and put the sauce in the pan. Bring to a boil then reduce the heat. Add the pieces of beef and stir to coat each piece of sauce.
- Serve with mandolin-cut broccoli and cauliflower rice or regular rice
