Orange-Glazed Steak and Noodles Recipe

A burst of gluten-free glazy goodness!

Orange-Glazed Steak and Noodles Recipe

This burst of gluten-free glazy goodness was inspired by the La Choi Beef Chow Mien and Vegetables I used to eat back in the day. Remember the kind that had a second can on top of the main can?

Anyway.

Autistic Ang

inspired me to post another recipe from our fun little conversation on my previous post - Curried Lamb Stew. Thank you so much for your feedback, Ang, and for Alisha, your wife, for creating her version of my recipe! Positive or negative, I like feedback a lot!

These portions are estimates. I don’t like to measure when it comes to creating magic in the kitchen. Use this as a little guide to inspire you to get creative in the kitchen.

Orange-Glazed Steak and Noodles Recipe

Sauce

• HEAT 1 tbsp. of avocado or coconut oil in a pot on medium high heat.

• ADD 1 small, orange chopped bell pepper (any color will do), 1 small, chopped onion, and a little bit of salt; cook until just about tender.

• STIR in 1 tbsp. garlic powder, 1 tbsp. ginger powder, and 2-3 tsp. of dried basil.

• ADD 1/4 cup bone broth, juice of 1 orange, 2-3 tbsp. Coconut Aminos, and 1 tbsp. of local honey.

• WHISK in 2-3 tbsp. Tapioca Flour. You may need to play with adding more bone broth or more tapioca flour to get a good thick consistency, but not too thick.

Bison Flat Iron Steak

• MARINATE 1 pound of bison flat iron steak the night before with 3-4 cloves of minced garlic, 1 tbsp. ginger powder, zest of one orange, 1 tsp. smoked paprika, some cracked black pepper, and 1 tbs. of coconut aminos.

• BRING steak out of the refrigerator and allow it to reach room temperature for about 10 minutes.

• GRILL steak on the highest temperature on both sides until it reaches your desired temperature. I prefer medium.

• LET the steak rest for at least 5 minutes.

• Carve against the grain on a cutting board with a little EVOO, some cracked black pepper, and a sprinkle of garlic powder.

Noodles and the Final Assembly

• COOK 14 oz. package of Thai Kitchen stir-fry rice noodles according to package directions.

• ADD some frozen broccoli to the boiling noodles for 1 minute before noodles are done and then drain.

• STIR the sauce into the noodles/broccoli and fold in the steak.

• Taste and add S/P if needed.

• Squeeze the juice of 1/2 of a lime, add some fresh chopped cilantro or flat leaf parsley, chopped green onions, 1 tbsp. toasted sesame seed oil, and toasted sesame seeds.

Side Note: There is quite a bit of salt in the coconut aminos, make sure you’re tasting as you go so you don’t add too much salt. Also, make sure the sesame seed oil is toasted sesame seed oil. It does make a difference.

This orange-glazed steak and noodles has so much flavor in the steak, and the sauce is like a burst of gluten-free glazy goodness!! You could do this dish in one pot like a stir fry, but I like grilling the steak on my Traeger Grill. Then I can just heat it through toward the end in the noodles and sauce.

What are you deleting or adding to this recipe?

Lori K Today reflects on life through mostly short fictional stories. Focusing on mental health, wellness, and experimenting with Human Design.