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. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
3. 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. 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. 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 per serving