Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.
Ingredients
- 12 ounces boneless beef top sirloin steak
- 2 oranges , zested and juiced, divided
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons olive oil , divided
- 1 small head purple cauliflower , cut into florets
- 2 reds bell peppers , thinly sliced into bite-sized strips
- 1 carrot , peeled and thinly sliced diagonally
- 3 tablespoons grated fresh ginger root
- 1.5 tablespoons minced garlic
- 0.5 teaspoons salt
- 2 cups steamed cauliflower rice
- 4 greens onions , sliced diagonally
- 1 pinch crushed red pepper , or to taste
Instructions
-
1
Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
-
2
Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
-
3
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
-
4
Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
-
5
Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.
Nutrition Facts
Per serving
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