Spicy Orange Beef

📝 Ingredients

• 1 garlic clove (minced)
• 4 tbsp fresh ginger (minced)
• 2-3 dried bird's eye chili pepper (crushed)
• 1/4 cup date paste
• 3/4 cup freshly squeezed orange juice (that’s the juice of about 1 1/2 - 2 oranges, depending on how juicy they are)
• 3/4 cup water
• The zest of one orange
• 1/4 cup + 1 tbsp rice vinegar
• 1/4 cup + 2 tbsp coconut aminos
• 2 tbsp coconut oil (melted)
• 3 tbsp arrowroot flour
• 1/2 tsp Chinese 5 spice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 750 g lean grassfed beef (I used top sirloin, cut into tiny bite size pieces)
• 3 large egg whites
• 1 cup arrowroot flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• The zest of one orange
• 1-2 cups coconut oil for deep frying
• 1 green onion (thinly sliced (green part only))
• 1 birds eye chili pepper (seeded and finely chopped)
• Orange zest

👨‍🍳 Instructions

1. 1To make the sauce, combine all the ingredients in your food processor and process until smooth. Transfer to a medium saucepan and bring to the boil over medium heat. Stir until the sauce turns darker and thickens, about 3-4 minutes. Kill the heat, cover and set aside.
2. 2Cut the beef into tiny bite size pieces and pat real dry.
3. 3Whisk the egg whites in a shallow dish until foamy.
4. 4Combine arrowroot flour, coconut flour, orange zest and baking soda in a separate shallow dish; use a whisk to make sure the ingredients are well blended.
5. 5Toss half the beef into the foamy egg whites and coat well, then dredge the meat in the flour mixture, making sure all sides are well coated. Transfer beef to a plate and repeat with the remaining piece of meat.
6. 6Heat the coconut oil in a large wok or saucepan (or use a deep fryer if you have one) until it registers about 340ºF. Fry the meat in 2 or 3 batches until golden brown and crispy, about 3 minutes, turning the pieces over halfway through cooking. Transfer cooked meat to a paper towel-lined baking sheet to drain excess fat.
7. 7Re-warm the sauce over medium heat until bubbling. Add the beef and toss to coat.
8. 8Transfer to serving dish and garnish with sliced green onions, orange zest and chili peppers.
9. 9Serve immediately.