Paleo Honey Orange Beef Stir Fry with Sweet Potato Noodles and Kale
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!
Course Dinner, Main Course
Cuisine Asian
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2People
Calories 552kcal
Author FoodFaithFitness
Ingredients
For the stir fry:
1Large sweet potatoabout 300-400g
2 1/2tspCoconut oildivided
Salt/pepper
1tspFresh gingerminced
1/2LbTop Sirloin steakcut into thin, bite-sized pieces
For the sauce:
1CupOrange juicenot from concentrate
2tspFresh Gingerminced
1Tbsp+ 1 tsp Coconut Aminos (or Soy Sauceif not Paleo)
1Tbsp+ 1 tsp Honey
6-8CupsKaletorn 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.