Categories: Asian
Ingredients
- 12 oz. boneless beef top sirloin steak
- 2 oranges, zested and juiced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 2 tbsp olive oil
- 1 small head purple cauliflower, cut into florets
- 2 red and/or yellow bell peppers, cut into thin bite-size strips
- 1 carrot, peeled and thinly bias-sliced
- 3 tbsp grated fresh ginger
- 1 1/2 tbsp garlic
- 1/2 tsp salt
- 2 cups steamed cauliflower rice
- 4 green onions, bias-sliced
- Crushed red pepper
Directions
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Freeze beef until firm, about 1 hour; thinly slice.
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Whisk together 1/2 cup orange juice, the soy sauce, honey, and cornstarch in a small bowl.
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Heat 1 tbsp oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl. Add remaining 1 tbsp oil to skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to bowl with vegetables, reserving drippings in skillet.
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Add ginger, garlic, and 2 tsp orange zest to 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 veggies to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.