Dairy-Free Orange Beef Stir-Fry

Instructions

1. 1Slice the about 450 g of beef sirloin thinly against the grain into bite-sized pieces. In a medium bowl, combine the sliced beef with 1 tablespoon of cornstarch and toss to coat evenly. Let the beef marinate for at least 10 minutes while you prepare the sauce.
2. 2In a separate medium bowl, whisk together the 1/2 cup of orange juice, 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 tablespoon of ginger, 2 cloves of minced garlic, 1 teaspoon of orange zest, and 1/4 teaspoon of red pepper flakes until well combined. Set this sauce mixture aside.
3. 3Heat 2 tablespoons of vegetable oil in a large wok or 30.48 cm skillet over high heat until shimmering, about 190°C. Add the marinated beef in a single layer (cook in batches if necessary to avoid crowding the pan) and stir-fry for 3-5 minutes, until browned on all sides and cooked through. Remove the browned beef from the skillet and set it aside on a plate.
4. 4Pour the prepared orange sauce mixture into the same skillet. Bring the sauce to a simmer over medium-high heat. In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the simmering sauce, stirring constantly, and continue to simmer for 1-2 minutes, or until the sauce has thickened enough to coat the back of a spoon.
5. 5Return the cooked beef to the skillet with the thickened sauce. Toss the beef to coat it evenly in the sauce. Stir in the 1 teaspoon of sesame oil. Cook for an additional 30 seconds to ensure the beef is heated through. Serve immediately over cauliflower rice or your preferred serving option.

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