Yield: 4 servings
INGREDIENTS:
1¼ pounds sirloin
1 batch Stir-Fry Marinade and Sauce
1 tablespoon arrowroot powder
2 tablespoons coconut oil, divided
Wide strips of orange zest (reserved from preparing the marinade and sauce, below)
½ pound bok choy, chopped
½ pound string beans, stemmed and cut in half crosswise
1 jalapeño pepper, thinly sliced (and seeded for a milder version)
2 teaspoons black and/or white sesame seeds, for garnish
cauliflower rice, for serving
DIRECTIONS:
- Cut the beef across the grain into thin slices and place in a bowl with the stir-fry sauce.
- Marinate for 30 minutes, or up to 2 hours. Set aside. (It’s fine to leave it at room temperature for up to an hour, but refrigerate if you’ll be marinating it longer.)
- Remove the beef from the sauce and drain well, reserving the liquid.
- Stir the arrowroot into the reserved liquid.
- Heat 1 tablespoon of the oil in a large skillet or wok placed over medium heat.
- Add the orange zest and cook for 2 minutes or until brown on the edges.
- Turn the heat to high and add the beef to the skillet or wok and stir-fry 2 minutes until brown on both sides.
- Remove the beef and the orange peels to the bowl with the sauce.
- Wipe out the pan, add the remaining tablespoon of coconut oil to the pan, and place over medium-high heat.
- When the oil is melted and glistening, add the string beans and the jalapeño.
- Stir-fry for 3 to 4 minutes; you want the string beans to blister a bit.
- Put the beef, orange zest, bok choy, and sauce in the pan and cook another minute or two, until the sauce boils and thickens a bit and the bok choy wilts.
- Sprinkle with the sesame seeds and serve over cauliflower rice or zucchini noodles, if desired.