CRISPY ORANGE BEEF AND BROCCOLI
My folks wanted Chinese food so I went for an anti-inflammatory grassfed Orange Beef and Broccoli over Konjak noodles with my JF Cauliflower Fried Rice. So delicious and completely on the program! Serves 3-4 over cauliflower rice or 2 with leftovers without.
1lb sirloin, sliced thin
¼ cup arrowroot starch
2 cups avocado oil
2-3 cups broccoli, steamed
2 packages konjac fettuccini
⅓ cup rice vinegar
½ cup fresh-squeezed orange juice
1 Tbsp coconut aminos
2 tsp coconut sugar, more to taste
½ tsp JF Spicy Salt
1 Tbsp avocado oil, reserved from the sirloin fry
¼ white onion, diced
2 tsp orange zest
2 tsp fresh ginger, minced
2 garlic cloves, minced
In a dry pan, warm your konjac noodles to remove any excess liquid; do not overcook. Set aside.
Line your sliced sirloin on a rack and let it dry out in the fridge, at least 30 minutes. When ready, toss the meat in your arrowroot starch, coating well.
In a cast iron pan, fry the sirloin in avocado oil until golden brown. Remove and place on a wire rack to dry.
In a large bowl whisk together the rice vinegar, orange juice, coconut aminos, coconut sugar, and JF Spicy Salt. Set aside.
In a pan begin to warm a tablespoon of the avocado oil reserved from the meat. Add in you white onion, orange zest, garlic, and ginger, allow this to become fragrant and tender. As that softens, pour in your orange sauce from above and bring it to a boil, about 5 minutes. This will reduce and thicken to a glaze. Add your steamed broccoli and sirloin, toss to coat.
Plate over konjac noodles and my JF Cauliflower Fried Rice. Serve warm and enjoy!