Monday, November 21, 2011

Orange Beef with Sweet Potato Noodles

My husband decided to surprise me with dinner tonight, and he produced this magical dish (this recipe is modified somewhat from his original version). Even though it wasn't my creation, it's definitely worth sharing.

*Serves 2*

1 Twelve oz Top Sirloin
1 Orange, peeled and sliced (*Note: peel the orange with a knife to get large chunks of orange zest, then set these aside for use in the marinade!)
1/2 Yellow onion
1 Tbsp Unsalted butter
1 Tbsp Minced garlic
1/2 tsp Grated fresh ginger (or 1/4 tsp powdered ginger)
1 tsp Sesame seeds
4 Tbsp Wheat-free tamari
1/4 tsp Truvia
1/2 Bunch sweet potato noodles (*You can find these at Asian grocers. They typically come in large bags with three bunches bundled in each bag. They are made entirely from sweet potatoes, but they are fairly high in carbohydrates, so I would not recommend making this dish often if you're primal for weight loss purposes.)

Create a marinade for the steak by mixing tamari, truvia, ginger and minced garlic. Tenderize the steak and cut into 1/8 inch thick strips. Place the steak into a bag and pour marinade in. Add orange slices and peels. Let marinate for two hours. After that time, boil the sweet potato noodles, then drain and set aside. In a large pan, saute the onions in butter. Remove the slices of orange from the marinade bag and place into the pan, stirring with the onions. Once the onions are caramelized, add the steak. Allow the steak to brown, then remove the orange slices and discard. Add the noodles to the pan. Discarding the orange peels, pour the remaining steak marinade onto the noodles. Sprinkle sesame seeds on top and toss the noodles for 3-5 minutes.

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