Sautéed Orange Beef

Cut beef into bit-sized pieces. Toss with 1 tablespoon Tamari sauce in bowl. Add psyllium husk and toss until evenly coated. Spread beef in single layer on a rimmed baking sheet or container that will fit in your freezer. Transfer sheet to freezer until meat is very firm but not completely frozen, about 45 minutes.

Whisk remaining 2 tablespoons Tamari, orange juice, erythritol ‘brown sugar’, vinegar, and sesame oil together in bowl.

Line a baking sheet with layers of paper towels. Spray a large frying pan with olive oil spray and place over medium heat. Once hot, add the beef and spread out the pieces so they don’t touch. Cook, allowing one side of the beef to brown, about 1 ½ minutes. Once browned, flip each piece individually with tongs. Transfer meat to paper towel–lined sheet. Cook in batches if needed.

Heat 2 tablespoons olive oil  in a large skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1 ½ to 2 minutes. Add garlic, ginger, and pepper flakes; cook, stirring frequently, until garlic is beginning to brown, about 45 seconds. Add Tamari sauce mixture and cook until slightly thickened, about 45 seconds.

Add beef and scallions and toss. Transfer to platter and serve immediately with Shirataki rice if using.