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Active: 35 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Orange-Sesame Beef Stir-Fry:
  • Flank or skirt steak - 1 1/4 lbs
  • Garlic - 3 cloves , minced
  • Kale - 1 bunch , leaves torn, stems chopped
  • Onions - 1 , sliced
  • Red peppers - 2 , cored and sliced
  • Ginger - 1 inch , grated
  • Bragg's / Coconut aminos - 3 Tbsp
  • Rice vinegar - 1 Tbsp
  • Orange juice - 1/2 cup ((This is about the juice of 1 large orange))
  • Arrowroot powder - 1 1/2 Tbsp
  • Cooking oil - 2 Tbsp
  • Sesame seeds - 1 Tbsp
  • Lemon - 1/2 , juice of
Rice for Stir-fry:
  • Cauliflower - 1 lb
  • Ghee - 1 Tbsp

Prep

  1. Steak - Slice against the grain. Season with salt and pepper and tenderize. (Can be done up to 1 day ahead)
  2. Cauliflower rice - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. (Can be done up to 4 days ahead)
  3. Garlic / Kale / Onions / Red peppers - Prep as directed. (Can be done up to 3 days ahead)
  4. Make stir-fry sauce - Grate ginger. Mix ginger with aminos, rice vinegar, orange juice, and arrowroot powder.

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Make

  1. Heat a wok over medium-high heat. Add in cooking oil and then garlic, kale stems, and onions with a dash of salt. Saute for 3 to 5 minutes.
  2. Next add in red peppers and kale leaves, and push all ingredients to the side, forming a donut in the middle of the wok. Give sauce a stir and then pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through.
  3. Add in steak and toss until steak is cooked through, 3 to 4 minutes. Mix in sesame seeds, and finish with a squeeze of lemon juice and then season to taste with salt and pepper.
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