Gluten-Free Orange Beef with Cauliflower Rice

Ingredients

• about 450 g Beef sirloin
• 1/2 cup Orange juice
• 1/4 cup Gluten-free tamari
• 2 tbsp Rice vinegar
• 2 tbsp Honey
• 1 tbsp Orange zest
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Cornstarch
• 4 cups Cauliflower rice
• 1 tbsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g beef sirloin thinly, about 0.635 cm thick, against the grain into bite-sized pieces. In a medium bowl, whisk together the 1/2 cup orange juice, 1/4 cup gluten-free tamari, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp orange zest, 2 cloves garlic (minced), and 1 tsp ginger (grated).
2. 2Add the sliced beef sirloin to the medium bowl with the sauce mixture. Sprinkle the 2 tbsp cornstarch over the beef and sauce, then toss everything together until the beef is evenly coated.
3. 3Heat the 1 tbsp sesame oil in a large skillet or wok (e.g., 30.48 cm) over medium-high heat (204.4°C / 200°C) until the oil is shimmering. Add the coated beef in a single layer, working in batches if necessary to avoid overcrowding the pan, and cook for 3-5 minutes per side until browned and cooked through, reaching an internal temperature of 71°C.
4. 4Pour the remaining sauce from the medium bowl over the cooked beef in the skillet. Bring the sauce to a simmer over medium-high heat and cook for 2-4 minutes, stirring occasionally, until the sauce has thickened, become glossy, and coats the beef nicely.
5. 5While the sauce is thickening, in a separate large skillet (e.g., 30.48 cm) or pot, stir-fry the 4 cups cauliflower rice over medium-high heat (204.4°C / 200°C) for 5-7 minutes, stirring frequently, until it is tender but not mushy.
6. 6Serve the orange beef immediately over the prepared cauliflower rice.

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