Orange juice is the ingredient that gives this dish it's distinctive flavor. The beef is cooked so that it has a crispy texture. I serve it over rice and garnish with green onions. A quick dinner or a change of pace meal-prepped lunch.
You can also use fresh-squeezed juice from an orange in this recipe. You can also add some orange zest to the sauce.
Orange Crisped Beef Stir Fry
Ingredients
- 1 pound ground beef (93% lean)
- 1⁄3 cup organic orange juice (pulpless)
- 3 tablespoons low-sodium tamari
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 tablespoons avocado oil
- 1⁄4 teaspoon freshly ground black pepper
- 1 medium onion cut into 1-inch chunks
- 1 medium red bell pepper cored, seeded, and cut into 1-inch chunks
- 1 medium orange bell pepper cored, seeded, and cut into 1-inch chunks
Instructions
- Remove the beef from the refrigerator and set out at room temperature while you make the sauce.
- Whisk together orange juice, tamari, sesame oil, cornstarch, garlic, and red pepper flakes, set aside.
- Heat 1/2 tablespoon of the oil in a cast-iron frying pan over high heat until shimmering. Add the beef. Season with salt and pepper. Press the meat into an even layer and cook undisturbed until the bottom is brown and crisped, about 4 minutes.
- Break up the meat, flip and then press it into the pan to help the other side brown. Cook until well-browned and crisp all around, 3 to 4 minutes. Transfer to a large paper towel-lined plate.
- Lower heat to medium-high. Drizzle the remaining 1 tablespoon oil around the pan. Add the onion, and pepper, and cook, until slightly tender, about 3 minutes. Rewhisk the sauce, add to the pan, and stir to coat the vegetables. Bring to a boil and cook until thickened, about 1 minute. Return the beef to the pan and stir to combine.