This savory-sweet dish subs in sweet potato noodles for rice, making it a low-carb, gluten-free feast that’s fast and easy for busy weeknights.
My partner and I are trying to limit our restaurant meals. We’re looking to save money—but we also want to eat healthier. This recipe for healthy Paleo orange beef stir-fry dovetails with both those goals. Plus, it makes me less sad about foregoing one of my fave takeout dishes!
I have long adored the way orange beef combines savory and sweet flavors. But when I order it in a restaurant, I tend to overdo it, especially with that wonderfully sticky rice they serve. This dish delivers all that deep umami deliciousness tempered by a sweetly savory orange and ginger sauce, without the ensuing carb crash. The hero here is the sweet potato noodles. I’ve made this dish with zucchini noodles instead, but they don’t bring the same earthy sweetness that sweet potatoes do. Besides, the beautiful orange color of those spuds makes this stir-fry a feast for your eyes as well as a treat for your taste buds!
Plus, this dish comes together in less than half an hour—including spiralizing and prep time. That makes it the perfect solution to weeknight dinner, no matter how tired we are!
Is Paleo Orange Beef Stir-Fry Healthy?
This stir-fry is a nutrient-dense, gluten-free, and Paleo-friendly meal. The beef delivers a good dose of protein, along with iron, vitamin B12, and zinc. The kale contributes some protein and lots of fiber, as does the sweet potato. You also get antioxidants like beta-carotene and a range of vitamins—including A, B, C, and K—from those veggies and the orange juice. The recipe is relatively low in sodium and contains a reasonable level of saturated fat from the coconut oil and beef. It’s moderately high in natural sugars from the orange juice and honey. Overall, this dish can be a healthy choice to include in most well-balanced diets.
To lower the saturated fat but keep the recipe Paleo-friendly, sub in avocado oil for the coconut oil. If you want fewer carbs, use zucchini in place of the sweet potato—but expect a much different flavor profile. Make the dish Whole30-compliant by omitting the honey.
Which Cut Of Beef Is Best For Stir-Frying?
For stir-fries, choose a cut of beef that is naturally tender and cooks quickly. Avoid tougher cuts like stew meat or chuck, as these require long, slow cooking to become tender and will only disappoint you in a stir-fry. Instead, opt for a sirloin, rib eye, tenderloin, flank steak, or skirt steak. These cuts remain tender and juicy even when cooked quickly at high temperatures. For the best results, slice the beef thinly against the grain—this shortens the muscle fibers, further improving tenderness and ensuring even, fast cooking. You could also use this Flank Steak Marinade recipe to level up the flavor and tenderness of your beef.
How Do I Store Leftovers?
Do not leave leftovers at room temp for more than 2 hours. Store them in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Reheat in a skillet or wok over medium to medium-high heat for the best flavor and texture. Add a small amount of oil and stir-fry for 3–5 minutes, making sure the center reaches a safe temp of 165°F.
Serving Suggestions
Serve this healthy paleo orange beef stir-fry alongside veggie-rich sides, like these gorgeous Sautéed Vegetables, a Cauliflower Salad, or a fresh Cucumber And Tomato Salad (with Onions). It also makes a great main after Asian-inspired appetizers, like these Healthy California Roll Sushi Bites, this tasty Crab Rangoon Dip, or some restaurant-quality Steamed Eggplant.
Recipe
Ingredients
For The Stir Fry:
- 1 large sweet potato
- 2 1/2 teaspoons coconut oil divided
- Salt and pepper to taste
- 1 teaspoon fresh ginger minced
- 1/2 pound top sirloin steak cut into thin, bite-sized pieces
For The Sauce:
- 1 cup orange juice not from concentrate
- 2 teaspoons fresh ginger minced
- 1 tablespoon + 1 teaspoon coconut aminos or soy sauce
- 1 tablespoon + 1 teaspoon honey
- 6-8 cups kale torn into bite sized pieces
Instructions
Cook the Noodles and Meat:
- Spiralize the potatoes using a 3-millimeter blade.
- Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium heat. Add the sweet potato noodles and cook until they just begin to soften, about 5-7 minutes. Transfer to a bowl and cover to keep warm. Set aside.
- Heat the remaining teaspoon of oil in the skillet over medium heat. Add 1 teaspoon of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
- Add the steak to the skillet. Stir and cook until the meat is no longer pink, about 4 minutes total. Drain the fat. Transfer to a bowl and cover to keep warm. Set aside.
Make The Sauce:
- In a small bowl, whisk together the orange juice, ginger, coconut aminos, and honey. Pour this mixture into the skillet. Turn the heat up to high and boil the sauce until it just begins to thicken, about 2-3 minutes. Turn the heat down to medium and add the kale. Cook until the kale just begins to wilt.
Assemble The Dish:
- Divide the noodles and steak between two plates. Top with the sauce and kale mixture.
- Serve hot.
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