Sizzling Orange-Ginger Beef with Broccoli and Cashews

By Sprig Originals ✓ · cooked up in Sprig

Thin-sliced flank steak seared hard in a screaming-hot skillet, then tossed with crisp-tender broccoli, sweet peppers and toasted cashews in a glossy orange-ginger pan sauce built on coconut aminos and honey. It hits every note of takeout beef and broccoli — savory, tangy, a little sweet, deeply gingery — with no soy, no grains and no refined sugar. Served over quick coconut-oil cauliflower rice, it goes from cutting board to table in about half an hour.

Ingredients

• 1 1/2 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut aminos
• 1 tbsp tapioca starch
• 1/2 tsp fine sea salt
• 1 tsp toasted sesame oil

• 1/3 cup fresh orange juice
• 2 tsp finely grated orange zest
• 3 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp tapioca starch
• 1/2 tsp crushed red pepper flakes

• 3 tbsp avocado oil
• 1 lb broccoli, cut into small florets
• 1 large red bell pepper, sliced into strips
• 2 tbsp peeled fresh ginger, minced
• 4 cloves garlic, thinly sliced
• 5 scallions, cut into 1-inch pieces, whites and greens separated
• 1/2 cup raw cashews
• 1/4 cup water
• 1 tsp toasted sesame oil

• 1 1/2 lb riced cauliflower (about 6 cups)
• 2 tbsp coconut oil
• 1/2 tsp fine sea salt
• 1 tbsp toasted sesame seeds

Instructions

1. Freeze the flank steak for 15 minutes to firm it up, then slice it across the grain into 1/4-inch strips. Toss the strips in a bowl with 2 tablespoons coconut aminos, 1 tablespoon tapioca starch, 1/2 teaspoon salt and 1 teaspoon sesame oil until evenly coated. Let sit at room temperature for 15 minutes while you prep everything else.
2. Whisk the sauce together in a small bowl: orange juice, orange zest, 3 tablespoons coconut aminos, honey, apple cider vinegar, 1 teaspoon tapioca starch and red pepper flakes. Whisk until no starch lumps remain and set near the stove.
3. Toast the cashews in a dry 12-inch skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly golden. Transfer to a plate.
4. Make the cauliflower rice: melt the coconut oil in a large skillet over medium-high heat, add the riced cauliflower and 1/2 teaspoon salt, and cook, stirring every minute or so, for 5 to 6 minutes until hot and just tender with a few toasted spots. Stir in the sesame seeds, cover, and set aside off the heat.
5. Heat 2 tablespoons avocado oil in a large skillet or wok over high heat until it shimmers and just begins to smoke. Add half the beef in a single layer and sear undisturbed for 1 minute, then toss and cook 45 seconds more, until browned outside and barely pink inside. Transfer to a clean plate and repeat with the second half of the beef, adding a little more oil if the pan looks dry.
6. Reduce the heat to medium-high and add the remaining 1 tablespoon avocado oil. Add the broccoli florets and bell pepper and stir-fry 2 minutes, then pour in the 1/4 cup water, cover, and steam 2 to 3 minutes until the broccoli is bright green and crisp-tender.
7. Uncover, push the vegetables to the edges of the pan, and add the ginger, garlic and scallion whites to the center. Stir-fry 45 seconds, until fragrant but not browned, then toss everything together.
8. Whisk the sauce once more and pour it into the pan. Cook, stirring constantly, for 1 to 2 minutes until it thickens and coats the vegetables in a glossy glaze.
9. Return the beef and any resting juices to the pan along with the cashews and scallion greens. Toss for 30 to 45 seconds just to heat through, then drizzle with the remaining 1 teaspoon sesame oil. Taste and add a pinch of salt or a splash of coconut aminos if needed.
10. Spoon the cauliflower rice into bowls and top with the beef, vegetables and every bit of the pan sauce. Serve immediately, while it's still sizzling.

Chef's tips

Nutrition (per serving, estimated)

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