Crispy Orange Beef

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Ok, please understand something. This dish is f*cking delicious. I absolutely positively love it with all my heart. It is the perfect Ineedtakeoutchinesefoodrightnow kind of food. Without the MSG. And poops the next day. Just FYI, this isn’t the best for leftovers since it has a coating and is fried. Still delicious but not crispy when eaten the next day. So eat this all up. Have your take out fast food. Without the poops.

I’m over being sick. After 4+ days of having a cold, I’m done. I have sh*t to do, cold. I have a life to live, recipes to make, workouts to do and you’re really cramping my style. And as I type this, I wonder what disease may creep into my life in the future. Not in a pessimistic outlook, but more of a realistic observation that a sickness far worse may come into my life and really f*ck things up. Maybe I’ll know how to better deal with it then. I’ve had so many amazing people email me with stories of sickness and how they’ve come out of it and stayed positive through it all. And I’m over here complaining about a little cold. Grow up, Juli, you’re the worst.

Guess what? I officially have a lovely veil. After talking about not having one of my blog, a friend that I met through the crazy world wide web emailed me and offered hers, as my something borrowed. How adorable is that? So now I have long, simple beautiful veil to wear for the 20 minutes during my ceremony and hopefully get some pretty pics in it. I’m sure when I get to Jamaica and see how windy it will be, I may question it, but I just really really want to wear a veil. It’s the one time I’ll actually have an excuse to wear one. So fingers crossed!

Crap, I still need to sell the wedding dress I’m not wearing. Maybe I should take pics and put it on here and see if anyone wants it! You never know! I seriously love it so much.

I think this weekend is the weekend I actually figure out what I need to have ready for our wedding. I THINK my girls have their dresses nailed down (I let them pick their own) and now I just need to find a blush shirt for my bridesman. Then we also need to put party favors together and see if we need to ship them or if we can get them in a suitcase to take with us. It’s go time, people!

PaleOMG Crispy Orange Beef

Crispy Orange Beef

4.1 rating
10 reviews
PREP 1 hour
COOK 55 mins
TOTAL 1 hr 55 mins
Yields 2-3

INGREDIENTS :

  • 2 pound grass-fed beef (I used sirloin steak), cut into thin strips against the grain
  • 2 tablespoons coconut aminos 
  • pinch of salt
  • pinch of garlic powder
  • 1/3 cup tapioca flour (or arrowroot)
  • whole jar of coconut oil or lard or duck fat 
  • 1 batch of orange glaze
  • 1-2 tablespoons ghee 
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • pinch of salt
  • green onions, to garnish
  • white and black sesame seeds, to garnish

DIRECTIONS :

  1. Line a baking sheet with foil. Place a wire rack on top and coat or spray with oil.
  2. Place beef in a bowl with coconut aminos, salt and garlic powder. Toss to coat completely. Add tapioca flour to another bowl then add beef, completely coat in the tapioca flour, then use tongs to tap each piece of beef off of excess tapioca and place on the wire rack. Repeat with all meat then place in the freezer for 45 minutes.
  3. While beef freezer, make the orange glaze then set aside.
  4. In a large saute pan, add ghee along with peppers and a bit of salt. Toss until soft and cooked through. Set aside.
  5. Lastly, place a dutch oven or deep pot over medium heat. Add coconut oil (or lard or duck fat) to the pot to create about 3 inches deep worth of fat. Heat fat until 375 degrees. Once hot, add 5-6 pieces of beef at a time, making sure to not crowd the pan because that will drop the temperature and the meat will not cook correctly. Let beef cook for 2-3 minutes then remove and place on a paper lined plate to remove excess oil. Repeat until all meat is cooked through.
  6. Lastly, place orange glaze back over heat. Once mixture becomes warm, add peppers and beef to toss and heat through for about 2 minutes.
  7. Serve immediately and garnish with green onions and black and white sesame seeds. Eat up!

by

INGREDIENTS :

  • 2 pound grass-fed beef (I used sirloin steak), cut into thin strips against the grain
  • 2 tablespoons coconut aminos 
  • pinch of salt
  • pinch of garlic powder
  • 1/3 cup tapioca flour (or arrowroot)
  • whole jar of coconut oil or lard or duck fat 
  • 1 batch of orange glaze
  • 1-2 tablespoons ghee 
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • pinch of salt
  • green onions, to garnish
  • white and black sesame seeds, to garnish

DIRECTIONS :

  1. Line a baking sheet with foil. Place a wire rack on top and coat or spray with oil.
  2. Place beef in a bowl with coconut aminos, salt and garlic powder. Toss to coat completely. Add tapioca flour to another bowl then add beef, completely coat in the tapioca flour, then use tongs to tap each piece of beef off of excess tapioca and place on the wire rack. Repeat with all meat then place in the freezer for 45 minutes.
  3. While beef freezer, make the orange glaze then set aside.
  4. In a large saute pan, add ghee along with peppers and a bit of salt. Toss until soft and cooked through. Set aside.
  5. Lastly, place a dutch oven or deep pot over medium heat. Add coconut oil (or lard or duck fat) to the pot to create about 3 inches deep worth of fat. Heat fat until 375 degrees. Once hot, add 5-6 pieces of beef at a time, making sure to not crowd the pan because that will drop the temperature and the meat will not cook correctly. Let beef cook for 2-3 minutes then remove and place on a paper lined plate to remove excess oil. Repeat until all meat is cooked through.
  6. Lastly, place orange glaze back over heat. Once mixture becomes warm, add peppers and beef to toss and heat through for about 2 minutes.
  7. Serve immediately and garnish with green onions and black and white sesame seeds. Eat up!

by


PaleOMG Crispy Orange Beef

____________________

More Take Out Food Ideas!


Beef and Broccoli Cashew Stiry Fry

PaleOMG Teriyaki Beef Stir Fry
Teriyaki Beef Stir Fry

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

LATEST BOOK

37 thoughts on “Crispy Orange Beef”

  1. Yay for weddings! What are your wedding colors, Juli? I am sure your wedding will be incredible…can’t wait for the recaps (: Also, this looks like the perfect Friday night Chinese Fakeout Takeout meal. I am going to have to give it a try!

  2. My daughter is getting married in July, still looking for a dress. She’s making me have sleepless nights HA! Maybe this is a sign 🙂

  3. This looks amazing! I ate Chinese food last weekend as a splurge and felt like total shit afterward. Definitely will try this one! Thanks!

  4. So, this recipe looks awesome, but people really need to stop the myth about MSG. MSG intolerance isn’t a thing. MSG is made the second you put salt on meat or even on a tomato. It’s a simple chemical compound that involves sodium and glutamate and is probably in 90% of the recipes on your site.

  5. I vote for a post about the dress you aren’t wearing/want to sell! 🙂 I will be looking for one soon and would love to see it!

  6. I made this and it is delicious! I accidentally used 1/3 CUP of fish sauce instead of 1/3 tsp when I made the orange glaze. Little fun fact.. Fish sauce when cooked smells like complete ass. I’m betting 1/3 tsp is undetectable. The sauce was still deliscious. And the butcher at WF cut my meat for me which saved tons of prep time. ????

  7. Now that I finally found an affordable Coconut Amino source (they’re not a thing in Austria – yet), I cannot wait to make this once they arrive! I don’t think I’ve ever been that excited about a recipe!
    Also, I just wanted to say that I absolutely adore your blog, the way you write and how wonderfully personal everything you create is. You and Ree Drummond are my imaginary best online friends 😉

  8. Hubby rated this: “Different, but you can make it again”. I only used about half the recommended ratio of coconut aminos, and it was plenty spicy enough. I also did a quarter serve of meat for just the two serves, but did half the quantity of sauce as I was worried it would be too tricky to reduce in a smaller quantity. Really should have quartered the sauce too, or saved some for another dish.

  9. This recipe isn’t worth the effort. Usually love your recipes, but this one isn’t worth repeating.
    Pros:
    – The glaze… I’ll use it again on chicken or beef kebobs (so much simpler with less oil and better flavor)
    Cons:
    – Takes nearly 2 hours
    – Really greasy… Fried Beef?
    – waste of a quality cut of beef
    – What’s the point in cooking 2lbs of sirloin if you can’t have it for delish leftovers?!

  10. Made this a couple of nights ago and it was so yummy! It takes a while to make, so give yourself time. Well worth the effort.

  11. Do you think I could use skirt steak for this or would it be too chewy?? Trying not to go to the store, so I’m grasping!!

    1. i think that would still work! i haven’t tried it so please don’t judge the recipe if it doesn’t come out perfect, but i think it would work still, just try to cut the steak in smaller pieces!

  12. Well worth the 2 hour prep. I deep fried mine in avocado oil for 2 minutes each batch and served on top of a baby bok choy/onion stir fry. Wish I would’ve taken my time eating it!

  13. I made this tonight, and while the sauce was great, the meat was too salty. Maybe it’s my brand of aminos but it way overpowered the orange. I liked the crispyness of the beef, the husband didn’t so much. I’m sure I’ll make it again, just need to figure out a less salty marinade. Thanks for all you do Juli! You crack me up on snapchat on the daily.

  14. I know I’m a little late to the party but I just heard about this recipe on your podcast and holy balls it was amazing! Totally worth the two hours it took to make it. Even though it took a long time it was such an easy recipe to follow that even a beginner cook like me can follow it. Eating it while watching The Bachelor is just icing on the cake.

  15. I never comment on anything, but this recipe. Oh my gosh. Sooo labor-intensive, the power went out twice while I was making it, my kids were running around screaming, I used every pan I own because halfway through I decided that I wanted to double-bread the beef because it wasn’t frying up quite like I wanted…I swore a lot through it all and really hoped it tasted terrible and my husband hated it so I couldn’t write it off and never make it again. AND IT IS SO DELICIOUS. I was almost mad it tasted so amazing! Lol. My husband told me I could make this one any time, and he never, ever says that, especially with anything paleo. Such a winner that it was worth the work. Thanks for an excellent recipe! ????

  16. Meggin Stansbury

    Amazing recipe!! I added a few red pepper flakes to the glaze the second time I made it, just to give it a kick, but it was definitely perfect the first time with that sweet tangy flavor!!

Leave a Comment

Your email address will not be published. Required fields are marked *

DON’T MISS A BITE

Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!