Ingredients
4
4 servings
- •12 ounces boneless beef top sirloin steak
- •2 oranges, zested and juiced, divided
- •2 tablespoons reduced-sodium soy sauce
- •1 tablespoon honey
- •1 tablespoon cornstarch
- •2 tablespoons olive oil, divided
- •1 small head purple cauliflower, cut into florets
- •2 red bell peppers, thinly sliced into bite-sized strips
- •1 carrot, peeled and thinly sliced diagonally
- •3 tablespoons grated fresh ginger root
- •1 ½ tablespoons minced garlic
- •½ teaspoon salt
- •2 cups steamed cauliflower rice
- •4 green onions, sliced diagonally
- •1 pinch crushed red pepper, or to taste
Instructions
- Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
- Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
- Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
- Add ginger, garlic, and 2 teaspoons orange zest to the 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 vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.
Nutritional Facts
Per 4 servings
- Calories: 280
- Carbohydrate: 25g
- Fat: 12g
- Fiber: 7g
- Protein: 21g
- Sugar: 11g
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