Crispy Baked Paleo Orange Mango Jalapeño Beef Recipe

This has been a go-to dish of mine recently. There’s something about the balanced blend of sweet and spicy that I love! The beef gets very crispy without having to fry it. There’s also none of the added sugar that you find in most American Chinese food for a fraction of the cost! You can serve this meal with roasted zucchini that has been seasoned with salt, pepper, and smoked paprika in the oven at 425° for about 12 minutes. It also pairs well with blanched broccoli.

You could use store-bought orange juice for this recipe, but since it is paleo, I avoided this. Many of the orange juices on the market are packed with added sugar. That’s why I prefer to just squeeze my own. 😊

Crispy Paleo Beef

Serves: 2

Ingredients

1.5 pounds skirt or flank steak (sliced)

2 tablespoons arrowroot powder

3 teaspoons avocado oil

¼ teaspoon baking soda

⅛ teaspoon white pepper

⅛ teaspoon onion powder

⅛ teaspoon garlic powder

¼ teaspoon salt

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Directions

1. Put a large baking sheet in the oven and heat to 425.°

2. Combine the arrowroot, baking soda, salt, pepper, onion powder, and garlic powder in a medium-sized bowl. Whisk until thoroughly combined.

3. Add the steak to the dry ingredients and mix with your hands until it has been coated.

4. Add in 2 teaspoons of avocado oil to this mixture and mix to combine again.

5. Once the oven has pre-heated take the hot baking sheet out. Brush it with the remaining 1 teaspoon of avocado oil.

6. Place each piece of steak on the hot pan. Cook for 15-20 minutes and check to see if you’d like it a bit crispier. If that’s the case, cook it for about 3-5 more minutes. After it’s done cooking add it into the Orange Mango Jalapeño sauce. 👇

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Orange Mango Jalapeño Sauce 

Ingredients

1 tablespoon coconut oil

5 oranges (squeezed)

1 mango (diced)

1 jalapeño (minced)

½ Vidalia onion (minced)

3 tablespoons coconut aminos

2 tablespoons sesame oil

3 cloves garlic (minced)

⅛ teaspoon dried sage

⅛ teaspoon dried basil

¼ teaspoon dried ginger

¼ cup of water

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Directions

1. Combine the orange juice, mango, garlic, tamari, sesame oil, and dried ginger in a bowl.

2. Heat 1 teaspoon of coconut oil in a nonstick pan on medium-low heat. After about 45 seconds of heating, add the onions, jalapeño, salt, pepper, dried basil, and dried sage. Gently simmer for about 5-6 minutes.

3. Add the juice mixture to the pan and turn it up to medium heat. Stir frequently for about 8 minutes until the sauce has reduced by about half and has become syrup-like in consistency.

4. Add the beef into the sauce and cook until everything has heated through.