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Crispy Baked Paleo Orange Mango Jalapeño Beef Recipe

Crispy Baked Paleo Orange Mango Jalapeño Beef Recipe

Serves: 2

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.

I’ll be sharing lots of citrus based recipes for the next few months because there’s nothing better (in my opinion) than citrus in the summer time. 🍊

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 Baked Paleo Orange Mango Jalapeño Beef Recipe

Crispy Paleo Beef


1.5 pounds skirt or flank steak (sliced)

2 tablespoons arrowroot powder

3 teaspoons avocado oil

1 teaspoon baking soda

⅛ teaspoon white pepper

⅛ teaspoon onion powder

⅛ teaspoon garlic powder

¼ teaspoon salt 


  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. 👇

Orange Mango Jalapeño Sauce 


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 water


  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.

Crispy Baked Paleo Orange Mango Jalapeño Beef
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