Gluten-Free Orange Beef

Ingredients

• 1 lb Flank steak
• 1/2 cup Tapioca starch
• 1 whole Egg
• 1/2 cup Orange juice
• 2 tsp Orange zest
• 2 tbsp Rice vinegar
• 2 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Honey
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Sesame oil
• 1/4 tsp Red pepper flakes
• 4 cups Cauliflower rice

Instructions

1. 1Cut the 1 lb Flank steak against the grain into 1/4-inch (0.6 cm) thick slices, then cut these slices into 1-inch (2.5 cm) pieces. In a shallow bowl, beat the 1 whole Egg. In a separate shallow bowl, place the 1/2 cup Tapioca starch.
2. 2Dip each piece of cut beef into the beaten 1 whole Egg, allowing any excess to drip off, then dredge it thoroughly in the 1/2 cup Tapioca starch, pressing gently to ensure a complete coating on all sides.
3. 3In a medium bowl, whisk together the 1/2 cup Orange juice, 2 tsp Orange zest, 2 tbsp Rice vinegar, 2 tbsp Tamari, 2 tbsp Honey, 1 tsp Ginger, and the minced 2 cloves Garlic until well combined.
4. 4Heat the 1 tbsp Sesame oil in a 12-inch (30 cm) skillet over medium-high heat, aiming for an oil temperature between 350-375°F (175-190°C). Fry the coated beef in batches for 3-5 minutes per batch, turning occasionally, until each piece is golden brown and crispy. Use a slotted spoon to remove the cooked beef and place it on a plate lined with paper towels to drain excess oil.
5. 5Reduce the heat to medium (300-325°F / 150-160°C) in the same skillet. Pour the prepared orange sauce into the skillet and bring it to a simmer, stirring constantly, and cook for 2-4 minutes until the sauce slightly thickens and coats the back of a spoon.
6. 6Return all the fried beef to the skillet with the thickened sauce and toss gently for 1-2 minutes to ensure all pieces are evenly coated. While the beef is coating, heat the 4 cups of Cauliflower rice in a separate pan or microwave until it is hot. Serve the hot orange beef immediately over the heated cauliflower rice, garnished with the 1/4 tsp Red pepper flakes if desired.

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