Spicy Orange Beef
Serves: Serves 4
The Sauce
  • 1 garlic clove, minced
  • 4 tbsp fresh ginger, minced
  • 2-3 dried bird's eye chili pepper, crushed
  • ¼ cup date paste
  • ¾ cup freshly squeezed orange juice (that’s the juice of about 1½ - 2 oranges, depending on how juicy they are)
  • ¾ cup water
  • The zest of one orange
  • ¼ cup + 1 tbsp rice vinegar
  • ¼ cup + 2 tbsp coconut aminos
  • 2 tbsp coconut oil, melted
  • 3 tbsp arrowroot flour
  • ½ tsp Chinese 5 spice
  • ¼ tsp salt
  • ¼ tsp black pepper
The beef and batter
  • 750g lean grassfed beef (I used top sirloin), cut into tiny bite size pieces
  • 3 large egg whites
  • 1 cup arrowroot flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • The zest of one orange
Deep Frying
  • 1-2 cups coconut oil for deep frying
  • 1 green onion, thinly sliced (green part only)
  • 1 birds eye chili pepper, seeded and finely chopped
  • Orange zest
  1. To make the sauce, combine all the ingredients in your food processor and process until smooth. Transfer to a medium saucepan and bring to the boil over medium heat. Stir until the sauce turns darker and thickens, about 3-4 minutes. Kill the heat, cover and set aside.
  2. Cut the beef into tiny bite size pieces and pat real dry.
  3. Whisk the egg whites in a shallow dish until foamy.
  4. Combine arrowroot flour, coconut flour, orange zest and baking soda in a separate shallow dish; use a whisk to make sure the ingredients are well blended.
  5. Toss half the beef into the foamy egg whites and coat well, then dredge the meat in the flour mixture, making sure all sides are well coated. Transfer beef to a plate and repeat with the remaining piece of meat.
  6. Heat the coconut oil in a large wok or saucepan (or use a deep fryer if you have one) until it registers about 340ºF. Fry the meat in 2 or 3 batches until golden brown and crispy, about 3 minutes, turning the pieces over halfway through cooking. Transfer cooked meat to a paper towel-lined baking sheet to drain excess fat.
  7. Re-warm the sauce over medium heat until bubbling. Add the beef and toss to coat.
  8. Transfer to serving dish and garnish with sliced green onions, orange zest and chili peppers.
  9. Serve immediately.
*Strain coconut oil through a fine mesh sieve lined with cheesecloth or a paper towel and save for eventual re-use or cooking.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/spicy-orange-beef-the-paleo-way/