Orange Beef with Fried Cabbage Noodles (aka Caboodles)

While you can eat mostly paleo while dining out, one style of cuisine continues to be difficult to work with.  Chinese food is probably one of the hardest to control what ingredients go into your dishes.  So many sauces!  You can still fulfill your cravings for take-out by making it at home.  Using some very familiar ingredients, combined with a few you may not have used before, you can create some awesome take-out inspired meals. 

Let me introduce to you some clean ingredients you may not be familiar with.  If this isn't your first paleo rodeo, feel free to drop down to my recipe for Orange Beef and Fried Cabbage Noodles (aka Caboodles).  Side note: I really thought I was being creative with the term “caboodles.”  Turns out I wasn't the first to come up with this.  Guess I’m not a genius after all.

Coconut Oil
This oil has a high smoke point so it's a great oil to use for cooking at high heat.  It's a very stable oil as well, meaning it will not oxidize as easily as some other oils.  Look for organic, virgin, unrefined brands.  Trader Joe's, Artisana and Tropical Traditions are all great.  I even use coconut oil as a skin moisturizer!  

Coconut Aminos

We all know soy sauce and its heavy use, along with its pal, monosodium glutamate (MSG).  As someone that suffers from chronic inflammation, I avoid both as much as possible.  Coconut aminos are an excellent replacement for soy sauce, which comes from the sap of coconut blossoms.  I use Coconut Secret brand. You can buy it from Amazon (here), or check out your local Whole Foods.  Look for coconut aminos that are organic, GMO-free, gluten-free, soy-free and dairy-free.  

Fish Sauce

This may not sound appealing to you, but trust that this ingredient will provide your dishes with a rich flavor.  I use Red Boat brand, which I found at Whole Foods.  It can also be purchased online (here).  Fish sauce is made from anchovies and salt.  Simple, simple.  Red Boat does not contain any added preservatives, MSG or water.  If you find a different brand, just be sure to check the ingredients list.

Arrowroot Powder

Another easy find at Whole Foods or Central Market’s bulk section.  This is your cornstarch replacement that will thicken your sauce and leave it with a glossy finish.

Enough with the learning, let’s get on to the goods!

Orange Beef and Fried 

Cabbage Noodles (aka Caboodles)

Orange Beef

Prep: 10 minutes  Cook: 10 minutes

Ingredients:

1 lb sirloin steak, sliced into 1/4” thick strips

2 tbsp coconut oil

Salt & pepper

Sauce:

1 cup water

Juice from 1 orange (about ½ cup)

2 tbsp pure maple syrup

½ tsp fresh grated ginger (ground ginger works as well)

Zest from 1 orange, plus more for garnish

¼ cup coconut aminos

2 tbsp arrowroot powder

A few dashes of chili flakes

Directions:

1. Combine the sauce ingredients in a small saucepan and whisk together.  Heat the sauce over medium heat, stirring occasionally until the sauce thickens and begins to look glossy.  Remove from heat and set aside.
2. In a large skillet, heat coconut oil over medium high heat. 
3. Salt and pepper the steak, and add to the pan.
4. Cook for approximately 5 minutes until browned and cooked to your liking. 
5. Add half of the orange sauce to the pan with the meat and toss to coat evenly.
6. Serve over a bed of fried caboodles and drizzle the remaining sauce over the top.  Garnish with orange zest, if desired.

Serves: 2

Fried Cabbage Noodles (aka Caboodles)

Prep: 10 minutes  Cook: 25 minutes

Ingredients:

2 tbsp coconut oil

1 head of cabbage

1 clove garlic, minced

2 tbsp coconut aminos

½ tsp sesame oil

½ tsp fish sauce

Directions: 

1. Create your cabbage noodles “caboodles” by cutting the head of cabbage, root side down, in half.  Working with one half at a time, lay the cabbage flat side down.  Starting on one end, with the root side facing away from you, cut ½” slices into the cabbage.  Do not cut all the way to the back where the root end is.  This will help hold the cabbage together while you slice.  Once you have finished slicing, cut the root end off, and discard any hard, thick pieces.  Repeat this with the second half of cabbage. 
2. In a large skillet, heat the coconut oil on medium heat and add the minced garlic. 
3. Once the garlic starts to release its aroma, add the cabbage to the pan and cook down, for approximately 20 minutes.  Toss the cabbage occasionally to cook evenly.
4. Once the cabbage has softened and looks slightly translucent, add the remaining ingredients to the pan and toss the cabbage in the sauce to coat evenly.
5. Turn the heat up to medium high and cook for an additional 5 minutes, allowing the edges of the cabbage to brown.  

Serves: 2

Enjoy!

Suzie