While you can eat mostly paleo while dining out, one style of cuisine continues to be difficult to work with.  Chinese food is probably one of the hardest to control what ingredients go into your dishes.  So many sauces!  You can still fulfill your cravings for take-out by making it at home.  Using some very familiar ingredients, combined with a few you may not have used before, you can create some awesome take-out inspired meals.

Let me introduce to you some clean ingredients you may not be familiar with.  If this isn’t your first paleo rodeo, feel free to drop down to my recipe for Orange Beef and Fried Cabbage Noodles (aka Caboodles).  Side note: I really thought I was being creative with the term “caboodles.”  Turns out I wasn’t the first to come up with this.  Guess I’m not a genius after all.

Coconut Oil
This oil has a high smoke point so it’s a great oil to use for cooking at high heat.  It’s a very stable oil as well, meaning it will not oxidize as easily as some other oils.  Look for organic, virgin, unrefined brands.  Trader Joe’s, Artisana and Tropical Traditions are all great.  I even use coconut oil as a skin moisturizer!

Print Recipe

Orange Beef

Prep Time10 mins

Cook Time10 mins

Course: Main Course

Author: Suzie Bauer

Ingredients

• 1 lb sirloin steak sliced into 1/4" thick strips
• 2 Tbsp coconut oil
• Salt & Pepper

Sauce

• 1 cup water
• juice and zest from 1 orange reserve a small amount of zest for garnish
• 2 Tbsp maple syrup
• 1/2 tsp fresh grated ginger or ground ginger
• 1/4 cup coconut aminos
• 2 Tbsp arrowroot starch
• A few dashes of chili flakes

Instructions

• Combine the sauce ingredients in a small saucepan and whisk together. Heat the sauce over medium heat, stirring occasionally until the sauce thickens and begins to look glossy. Remove from heat and set aside.
• In a large skillet, heat coconut oil over medium high heat.
• Salt and pepper the steak, and add to the pan.
• Cook for approximately 5 minutes until browned and cooked to your liking.
• Add half of the orange sauce to the pan with the meat and toss to coat evenly.
• Serve over a bed of fried caboodles and drizzle the remaining sauce over the top. Garnish with orange zest, if desired.