This Orange Beef Stir Fry is served over sweet potato noodles for a healthy, Paleo-friendly meal that is quick, easy and perfect for a weeknight!

Why you will love this recipe
- Ready in 20 minutes
- It uses sweet potoodles. It’s what happens when you make a noodle out of a potato. SO MUCH FUN TO SAY.
- It’s not breaded or deep fried, and it has SUPERFOOD Kale-y NUMMIES and sweet POTOODLES instead of those fried noodlies that you get from the land of Panda.

INGREDIENTS
For the stir fry:
- 1 large sweet potato, about 300-400g
- 2 1/2 tsp coconut oil, divided
- salt/pepper
- 1 tsp fresh ginger, minced
- 1/2 lb top sirloin steak, cut into thin, bite-sized pieces
for the sauce:
- 1 cup orange juice, unconcentrated
- 2 tsp fresh ginger, minced
- 1 tbsp + 1 tsp coconut aminos (or soy sauce, if not Paleo)
- 1 tbsp + 1 tsp honey
- 6-8 cups kale, torn into bite-sized pieces (depending on how kale-y you like it)


iNSTRUCTIONS
- Spiralize the potatoes using the 3 mm blade.
- Heat 1 1/2 tsp of the coconut oil in a large pan over medium heat. Add in the potatoes noodles and cook until they just begin to soften, about 5-7 minutes. Place into a bowl and cover to keep warm.
- Heat the remaining tsp of oil in the pan over medium heat and add in 1 tsp of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
- Add in the steak and cook until no longer pink. Drain the fat and place into a bowl. Cover it to keep warm and set aside.
- In a small bowl, whisk together all the sauce ingredients (except the kale) and toss into the pan. 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 toss in the kale. Cook until the kale just begins to wilt.
- Divide the noodles and steak between two plates and top with the sauce and kale mixture.
- DEVOUR.

tips & Tricks to make the perfect Stir Fry
- Use high-quality beef. In most cases, including this one, the better the beef, the tastier it will be. Go for grass-fed sirloin or flank steak that has been thinly sliced across the grain.
- Use a hot pan. Can you stand the heat in the kitchen? Hopefully, you can, because you will need to sear your beef and vegetables, which means using a hot pan, like a wok or a large cast-iron skillet.
- The stir fry goes well with paleo-friendly sides, such as cauliflower rice or roasted vegetables.

Which beef is best for stir-fry?
For stir-fries, go with a beef that is tender and cooks quickly. So avoid stew meat and chuck, both are too tough for this meal. Opt instead for sirloin, ribeye, or tenderloin. These cuts will cook quickly and remain tender and juicy even when stir-fried at high temperatures. Also slice the beef thinly; this will cut down on cooking time and ensure the beef is cooked evenly.
Why Is My Beef So Tough?
Good question. Here are a few possibilities:
- You’re using the wrong cut of beef. See my answer above. Tough cuts of beef have a lot of connective tissue that doesn’t break down during the brief cooking time. Go for more tender options.
- You’re not slicing the beef thinly enough. Thick slices of beef won’t cook quickly enough, and it will become tough. To avoid this, slice the beef as thinly as possible, about 1/4 inch thick.
- You’re overcooking the beef. Overcooking will lead to tough meat, so you will want to preheat the pan until it’s very hot, then add the beef in a single layer and cook it for just a few minutes, stirring constantly, until it’s cooked through.
- You’re not using enough oil. This recipe (and most stir fries) requires oil to prevent the beef from sticking to the pan. Failure to include any will allow the beef to stick and become tough. Add a little oil then heat it until it’s very hot before adding the beef.

Ingredients
- For the stir fry:
- 1 Large sweet potato about 300-400g
- 2 1/2 tsp Coconut oil divided
- Salt/pepper
- 1 tsp Fresh ginger minced
- 1/2 Lb Top Sirloin steak cut into thin, bite-sized pieces
- For the sauce:
- 1 Cup Orange juice not from concentrate
- 2 tsp Fresh Ginger minced
- 1 Tbsp + 1 tsp Coconut Aminos (or Soy Sauce if not Paleo)
- 1 Tbsp + 1 tsp Honey
- 6-8 Cups Kale torn into bite sized pieces (depending on how kale-y you like it)
Instructions
- Spiralize the potatoes using the 3mm blade.
- Heat 1 1/2 tsp of the coconut oil in a large pan over medium heat. Add in the potatoes noodles and cook until they just begin to soften, about 5-7 minutes. Place into a bowl and cover to keep warm.
- Heat the remaining tsp of oil in the pan over medium heat and add in 1 tsp of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.
- Add in the steak and cook until no longer pink. Drain the fat and place into a bowl. Cover it to keep warm and set aside.
- In a small bowl, whisk together all the sauce ingredients (except the kale) and toss into the pan. 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 toss in the kale. Cook until the kale just begins to wilt.
- Divide the noodles and steak between two plates and top with the sauce and kale mixture.
- DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(Per 1 serving, based off 300g sweet potato)
If you make this recipe, please remember to tag @Foodfaithfit and #foodfaithfitness on Instragram! I LOVE seeing your recipe recreations! 🙂
Want more spiralized recipes?

Zucchini Noodle Broccoli Cheddar Casserole

Vegetarian Red Lentil Curry Bowls

Pizza Zucchini Noodle Lasagna

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Shelby @ Go Eat and Repeat says
This dish is beautiful! Plus I love all the good nutrients in it!
Taylor Kiser says
Thanks so much Shelby!
nicole+~+Cooking+for+Keeps says
It’s INSANE how many things you can do with a spiralizer. I will never get over it. Everything look awesome!!
Taylor Kiser says
I KNOW RIGHT?! They are so life changing! Thanks girl!
The Blonde Chef says
Ok, the styling of this is gorgeous! Awesome job! I obviously need to buy a spiralizer 😉
Taylor Kiser says
Well thank you heaps! You really do, they are SO AWESOME!
Christin@SpicySouthernKitchen says
Love that you used your spiralizer to make sweet potato noodles! I have one but I don’t use it nearly enough. This orange beef looks amazing. Will have to try it soon. 🙂
Taylor Kiser says
You totally need to try potato noodles, they are BOMB! Thanks Christin!
Danae @ Recipe Runner says
I love spiralized meals! Is it weird that when I’m spiralizing it reminds me of being a kid and using all the funky gadgets you used when you were playing with Play-Doh…I know strange. All of these meals looks so healthy and delicious, can’t wait to give them a try!
Taylor Kiser says
Haha! YOU ARE SO RIGHT! So funny!! Thanks Danae!
jessica knott (Swanky Recipes) says
I’m always looking for paleo recipes to start the week with and this look great!
Taylor Kiser says
Thanks so much Jessica!
emma says
Everyone I know who has a spiralizer is in LOVE with it. I may have to put it down on this year’s birthday or Christmas list!
Taylor Kiser says
YES, you do! they seriously are SO BOMB! Thanks Emma!
Amelia says
Has anyone (other than the author) made this yet? I’m curious to read how it turned out!
Nicolai @ Instphil says
This looks so good! I love recipes that come from foodfaithfitness
I love this crange beef, I made this for my husband for the first time a month ago and now he wants it at least twice a week!
I love how you shared your experience with others
Taylor Kiser says
Thanks so much!