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Ingredients

12 ounces boneless beef top sirloin steak 2 oranges, zested and juiced, divided 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 1 tablespoon cornstarch 2 tablespoons olive oil, divided 1 small head purple cauliflower, cut into florets 2 red bell peppers, thinly sliced into bite-sized strips 1 carrot, peeled and thinly sliced diagonally 3 tablespoons grated fresh ginger root 1 ½ tablespoons minced garlic ½ teaspoon salt 2 cups steamed cauliflower rice 4 green onions, sliced diagonally 1 pinch crushed red pepper, or to taste

Nutrition Info

279.6 calories carbohydrate: 24.9 g cholesterol: 36.7 mg fat: 12 g fiber: 7 g protein: 20.5 g saturatedFat: 2.9 g servingSize: - sodium: 651.9 mg sugar: 11 g transFat: : - unsaturatedFat: : -

Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower, cook, stirring frequently, for 5 minutes. Add bell peppers and carrot, cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
Heat remaining oil in the skillet over medium-high heat. Add beef, cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
Add ginger, garlic, and 2 teaspoons orange zest to the skillet, cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil, cook until thickened, about 2 minutes. Stir in beef and vegetables to coat, cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

4 servings

Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.