Crispy Orange Beef

Ingredients

• Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select

  raw

  32 oz or 907g

• Coconut Aminos

  Thrive Market

  6 tsp or 600g

• Salt

  Table

  1 dash or 0.4g

• Garlic powder

  Spices

  1 tsp or 3g

• Arrowroot

  Raw

  ⅓ cup, sliced or 40g

• Coconut oil

  1 cup or 218g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 large or 25g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Ghee

  Simply Ghee

  3 tsp or 15g

• Orange Juice

  Simply Orange Juice Co

  16 fl oz or 480g

• Coconut Aminos

  Thrive Market

  24 tsp or 2.4kg

• Honey

  Pure Clover - Kroger

  1 tbsp or 21g

• Fish Sauce

  Rufina

  ¼ tsp or 25g

• Oranges

  Tropicana

  ½ orange or 77g

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 freezes, make the orange glaze: Place a large sauté pan over medium heat and add all ingredients for orange glaze(from orange juice down). Whisk to combine. Let reduce for about 20-25 minutes. It will reduce by 1/3 and should coat the back of a spoon, that’s how you know the sauce is ready. If it’s still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and 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. Next, place a dutch oven or deep pot over medium heat. Add coconut oil (or lard or duck fat) to the pot to create about 2 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. Serve immediately and garnish with green onions and black and white sesame seeds. Eat up!

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