Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
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 1/2" 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.
In a large skillet, heat 2 tbsp of coconut oil over medium heat and add the minced garlic.
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.
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.
Turn the heat up to medium high and cook for an additional 5 minutes, allowing the edges of the cabbage to brown.
Create the orange sauce. Combine water, orange juice, maple syrup, grated ginger, orange zest, coconut aminos, arrowroot flour and red pepper flakes 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.
In a large skillet, heat 2 tbsp of coconut oil over medium high heat.
Salt and pepper the steak, and add to the pan.
Cook for approximately 5 minutes until browned and cooked to your liking.
Add half of the orange sauce to the pan with the meat and toss to coat evenly.
Serve the beef over a bed of caboodles and drizzle remaining orange sauce over the top.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.