This Orange Beef Stir Fry is served over sweet potato noodles for a healthy, Paleo-friendly meal that is quick, easy and perfect for a weeknight!
Why you will love this recipe
- Ready in 20 minutes
- It uses sweet potoodles. It’s what happens when you make a noodle out of a potato. SO MUCH FUN TO SAY.
- It’s not breaded or deep fried, and it has SUPERFOOD Kale-y NUMMIES and sweet POTOODLES instead of those fried noodlies that you get from the land of Panda.
INGREDIENTS
For the stir fry:
- 1 Large sweet potato about 300-400g
- 2 1/2 tsp Coconut oil divided
- Salt/pepper
- 1 tsp Fresh ginger minced
- 1/2 Lb Top Sirloin steak cut into thin, bite-sized pieces
for the sauce:
- 1 Cup Orange juice not from concentrate
- 2 tsp Fresh Ginger minced
- 1 Tbsp + 1 tsp Coconut Aminos (or Soy Sauce if not Paleo)
- 1 Tbsp + 1 tsp Honey
- 6-8 Cups Kale torn into bite sized pieces (depending on how kale-y you like it)
iNSTRUCTIONS
- Spiralize the potatoes using the 3mm blade.
- Heat 1 1/2 tsp of the coconut oil in a large pan over medium heat. Add in the potatoes noodles and cook until they just begin to soften, about 5-7 minutes. Place into a bowl and cover to keep warm.
- Heat the remaining tsp of oil in the pan over medium heat and add in 1 tsp of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
- Add in the steak and cook until no longer pink. Drain the fat and place into a bowl. Cover it to keep warm and set aside.
- In a small bowl, whisk together all the sauce ingredients (except the kale) and toss into the pan. Turn the heat up to high and boil the sauce until it just begins to thicken, about 2-3 minutes. Turn the heat down to medium and toss in the kale. Cook until the kale just begins to wilt.
- Divide the noodles and steak between two plates and top with the sauce and kale mixture.
- DEVOUR.
tips & Tricks to make the perfect Stir Fry
- Use high-quality beef. For the best flavor and texture, use high-quality beef, such as grass-fed sirloin or flank steak, that has been thinly sliced across the grain.
- Use a hot pan. To get a nice sear on the beef and vegetables, make sure to use a hot pan, such as a wok or a large cast-iron skillet.
- You can also serve the stir fry with other paleo-friendly sides, such as cauliflower rice or roasted vegetables.
Which beef is best for stir-fry?
When it comes to stir-fry, you want to use a cut of beef that is tender and cooks quickly. This means that you should avoid using tougher cuts of meat, such as stew meat or chuck, and instead opt for tender cuts like sirloin, ribeye, or tenderloin. These cuts will cook quickly and remain tender and juicy even when stir-fried at high temperatures. Additionally, it’s a good idea to slice the beef thinly, as this will help it cook more evenly and quickly. This will ensure that your stir-fry is flavorful, tender, and ready to serve in no time.
Why Is My Beef So Tough?
There are a few reasons why your stir fry beef might be tough. Here are some possible causes and solutions:
- You’re using the wrong cut of beef. Tough cuts of beef, such as stew meat or chuck, are not suitable for stir frying because they have a lot of connective tissue that doesn’t break down during the brief cooking time. Instead, use tender cuts of beef, such as sirloin or flank steak, that are thinly sliced across the grain.
- You’re not slicing the beef thinly enough. If the beef is sliced too thick, it won’t cook quickly enough, and it will become tough. To prevent this, make sure to slice the beef as thinly as possible, about 1/4 inch thick.
- You’re overcooking the beef. Overcooking the beef can cause it to become tough, so make sure to cook it quickly over high heat. To do this, preheat the pan until it’s very hot, then add the beef in a single layer and cook it for just a few minutes, stirring constantly, until it’s cooked through.
- You’re not using enough oil. Stir frying requires a small amount of oil to prevent the beef from sticking to the pan. If you don’t use enough oil, the beef will stick and become tough. To prevent this, make sure to use a little oil and heat it until it’s very hot before adding the beef.
Paleo Honey Orange Beef Stir Fry with Sweet Potato Noodles and Kale
Ingredients
- For the stir fry:
- 1 Large sweet potato about 300-400g
- 2 1/2 tsp Coconut oil divided
- Salt/pepper
- 1 tsp Fresh ginger minced
- 1/2 Lb Top Sirloin steak cut into thin, bite-sized pieces
- For the sauce:
- 1 Cup Orange juice not from concentrate
- 2 tsp Fresh Ginger minced
- 1 Tbsp + 1 tsp Coconut Aminos (or Soy Sauce if not Paleo)
- 1 Tbsp + 1 tsp Honey
- 6-8 Cups Kale torn into bite sized pieces (depending on how kale-y you like it)
Instructions
-
Spiralize the potatoes using the 3mm blade.
-
Heat 1 1/2 tsp of the coconut oil in a large pan over medium heat. Add in the potatoes noodles and cook until they just begin to soften, about 5-7 minutes. Place into a bowl and cover to keep warm.
-
Heat the remaining tsp of oil in the pan over medium heat and add in 1 tsp of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
-
Add in the steak and cook until no longer pink. Drain the fat and place into a bowl. Cover it to keep warm and set aside.
-
In a small bowl, whisk together all the sauce ingredients (except the kale) and toss into the pan. Turn the heat up to high and boil the sauce until it just begins to thicken, about 2-3 minutes. Turn the heat down to medium and toss in the kale. Cook until the kale just begins to wilt.
-
Divide the noodles and steak between two plates and top with the sauce and kale mixture.
-
DEVOUR.
Nutrition
FOR THIS RECIPE, I RECOMMEND:
Calories from Fat 112
(Per 1 serving, based off 300g sweet potato)
If you make this recipe, please remember to tag @Foodfaithfit and #foodfaithfitness on Instragram! I LOVE seeing your recipe recreations! 
Want more spiralized recipes?
Zucchini Noodle Broccoli Cheddar Casserole
Vegetarian Red Lentil Curry Bowls
Pizza Zucchini Noodle Lasagna
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The post Healthy Paleo Orange Beef Stir Fry appeared first on Food Faith Fitness.
