Served with rice and stir-fried vegetables, this dish has subtle flavors to allow the meat to shine and the orange to be present with each bite.
By Sherron Watson
The beef is fried in coconut oil. In case of allergies, use arrowroot starch in place of cornstarch and coconut aminos in place of the recommended soy sauce.
I was very happy to have this for lunch with a bowl of rice and a few stir-fried vegetables along the side. The combination of ingredients created a nice blend of flavors. Nothing too over-powering. Subtle flavors that allow the meat to shine and the orange to be present with each bite.
My inspiration for this dish came from two blogs: Fifteen Spatulas and Table for Two.Print
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.