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Orange and Beef Stir-Fry

Orange And Beef Stir-Fry

When you buy more oranges than what fits into your morning orange, mango and kiwi smoothie, and your after-dinner Paleo orange carrot cake, you can always eat them fresh as is, though we’ve created an orange and beef stir-fry that is worthy of abundant applause. It serves just 2 and takes half an hour to make. Easy on the budget, uncomplicated to cook and ready in less time than it takes to order out? Count us in!

We hear you questioning – are oranges really Paleo? Luckily, the answer is yes. While we don’t encourage drinking the juice straight, because of its high sugar content, we do recommend eating the whole fruit (fiber, peel and all), so make sure your oranges are of organic origin. This means you can enjoy the zest freely too. If you’ve never tried to eat orange peel before, take a tiny nibble as you remove the orange segments. After you have zested one orange, consider finely chopping up the peel of the other and adding a portion of it to the dish. Keeping in mind that the orange peel may actually be the healthiest part of the fruit, rich in flavonoids (hesperidin and polymethoxyflavones), adding it to your diet is a good thing.

Serve this stir-fry with a handful of fresh greens to make sure your body is getting all the quality nutrients it needs. Eating well is as simple as that.

Orange And Beef Stir-Fry Recipe

Serves: 2Prep: 20 minCook: 15 min
Notice

Protein: 97g / %

Carbs: 47g / %

Fat: 35g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1.5 lbs. flank steak, thinly sliced
  • 2 oranges, segmented
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 2 tbsp. coconut aminos
  • 3 green onions, sliced
  • Juice of 2 oranges
  • Zest of 1 orange
  • 1 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Preparation

  1. In a small bowl, combine the orange zest, orange juice, garlic, and coconut aminos, then season to taste.
  2. Heat the coconut oil in a skillet over high heat.
  3. Brown the beef on all sides, 3 to 5 minutes; remove and set aside.
  4. In the same skillet, add the bell pepper and cook for 2 to 3 minutes.
  5. Pour the orange juice mixture into the skillet and cook until syrupy, 2 to 3 minutes.
  6. Add the segmented oranges and green onions, then add the beef.
  7. Toss everything gently until well coated, and serve while hot.