Monday, March 9, 2015

Crispy Orange Beef


I’ve never cooked with coconut oil before, so I figured it’s time to try it and since it’s supposed to be good for you lets go. Ok I have to be honest…..It left a faint coconut taste in the dish which is ok if you want that flavor in the dish you’re making. It also smelled up my house like a coconut oil suntan lotion factory for 2 days. My hair smelled like it and everything. It’s like when you go to a Mexican restaurant and order the sizzling fajitas and you walk out smelling like them. I think I’ll give the beauty treatment recipes a go rather than heating it up and frying with it.

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The recipe is great and I’m totally stealing the idea of freezing the meat ahead of time to keep it crispy. However I won’t use the coconut oil.

Crispy Orange Beef

(Adapted from Simply Gourmet)


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2 pounds of steak: sirloin, stir fry steak or skirt steak (what you see in the pictures)

2 tablespoons coconut aminos or soy sauce or gluten free soy sauce

1/3 cup arrowroot starch or corn starch

1 cup of oil, for frying  (I used coconut oil)

Crispy Orange Beef Sauce, recipe below


Cut meat into bite size pieces.  I tried to have my pieces about 1inch by 1.5 inches


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Add coconut aminos or soy sauce to the meat pieces and toss.  Add the starch and coat each piece of meat. 


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Using a wire rack inside a cookie tray, spread the meat pieces out in a single layer.  Freeze for 45 minutes.  This helps to dry the meat out and make it crispy when fried.


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10 minutes before meat is done in the freezer, add oil to large cast iron pan or dutch oven.  Bring oil to 375 degrees F.


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Line a bowl with a paper towel and start frying meat.  Fry until golden brown on each side (about 3 minutes)  You can add more oil if you want to coat the pieces and "fry".  I did more of a pan fry on mine and it worked out great.  Remove pieces to paper towel and continue frying until all the meat is prepared.


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To prepare sauce-see below.  Toss sauce with crispy beef pieces, add garnish and serve with rice.


Crispy Orange Beef Sauce

2 tablespoons arrowroot or cornstarch

1/3 cup fresh orange juice

3 tablespoons molasses

1 tablespoon rice vinegar

3 cloves of garlic, minced

1 teaspoon fresh ginger, minced

1/4 cup of orange rind, sliced very thin

1/4 cup green onion, chopped for garnish


To serve sauce on the side:  Combine sauce ingredients in a small sauce pan, whisk and bring to a boil. Reduce heat and simmer until thickened (about 3 minutes).

To serve sauce over beef: Add ingredients to a small bowl and whisk.  When all of the meat has been fried, remove oil and toss sauce into frying pan. Bring to a boil and then reduce heat for 3 minutes. Add beef pieces and stir to coat each piece with sauce.

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