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Orange Beef (Paleo, Whole30, AIP)

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This orange beef is a flavor-packed meal that's a healthier version of a classic. It's paleo, whole30, and easy to make AIP.
Course Main Dishes
Cuisine Chinese
Keyword orange beef
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 servings
Calories 349
Author Michelle

Ingredients

  • 1 lb flank steak
  • 1 tsp sea salt
  • ¼ tsp black pepper omit for AIP
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 3 cloves garlic minced
  • 1 thumb ginger grated and minced
  • 3 tbsp coconut aminos
  • 2 tsp apple cider vinegar sub rice vinegar
  • ¼ cup fresh orange juice
  • 1 tbsp coconut sugar omit for whole30
  • 2 tsp orange zest
  • 1 tbsp green onion sliced

Instructions

  • Remove the flank steak from the fridge and allow to sit on the counter for 20 minutes. Season the flank steak well with salt and pepper and slice thin slices against the grain.
  • Add to a bowl and thoroughly coat with arrowroot starch.
  • Heat avocado oil in a pan over medium-high heat. Once the oil is shimmering, add the flank steak to a pan in a single layer, working in batches if needed. Cook the steak for 2-3 minutes on each side or until crisp. Set aside.
  • Reduce the heat to medium-low and add the garlic and ginger to the pan. Saute until fragrant.
  • Add coconut aminos, apple cider vinegar, orange juice, coconut sugar, and orange zest to the pan and stir well to combine. Scrape the bottom of the pan to remove any browned bits. Allow the sauce to thicken for 2-3 minutes.
  • Add the steak back to the pan and stir to coat in the sauce for 1-2 minutes.
  • Serve topped with sliced green onion and additional orange zest.

Notes

All nutrition facts are estimations and will vary.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 13.2g | Protein: 34.1g | Fat: 17g | Fiber: 0.5g