Orange Beef - Low-Carb Chinese Food Recipe

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

1 pound beef top sirloin (cut into thin strips across the grain)

1/4 cup low-sodium gluten-free soy sauce or Tamari sauce (coconut aminos may be substituted for Paleo)

1/4 cup water

1 tablespoon granulated stevia/erythritol blend (honey may be substituted for Paleo)

1/4 teaspoon red pepper flakes

2 tablespoons butter (quantity separated, coconut oil may be substituted for Paleo)

2 medium green onions (thinly sliced, with white and green parts separated)

1 tablespoon fresh ginger root (minced)

1 tablespoon fresh orange zest (cut into thin strips)

2 cloves garlic (crushed)

1/2 teaspoon xanthan gum

1 tablespoon rice vinegar

步骤

Place beef strips in a single layer on a paper towel. Cover with another paper towel and pat to dry thoroughly. In a small bowl or measuring cup, whisk together the soy sauce, water, sweetener and red pepper flakes.

Heat a large skillet over medium high heat. Add one tablespoon butter (reserving the second tablespoon of butter for later). When butter has melted and stopped foaming, add part of the beef in one layer. Do not let pieces touch. Brown on the first side, then turn and cook through. Remove to a plate and repeat for the rest of the the beef.

Continuing over medium high heat, melt reserved butter in the same skillet used for the beef. When melted, stir in the white part of the green onions, ginger root, and orange zest. Cook a few minutes, until fragrant. Stir in garlic and xanthan gum. Cook for about 30 seconds more.

Add rice vinegar to the pan. Stir, scraping up browned bits. Cook until almost evaporated, then stir in the soy sauce, sweetener, water and red pepper flake mixture.

Simmer mixture, stirring frequently, until it thickens. Stir in beef and heat through.

Mix in green portion of the green onions just before serving