For the meatballs: 1 lb ribeye, thinly sliced 3 tbsp avocado oil 1 tbsp cornstarch For the sauce: 1/2 cup stevia 1/2 cup sugar-reduced orange marmalade 1/4 cup orange juice 1/4 cup sodium-reduced soy sauce 2 tbsp rice vinegar 1/2 tbsp sambal oelek 1 tsp cornstarch 2 tsp water Garnishes: 1 cup of your favorite rice 1 bag of frozen vegetables 1 green onion Instructions: In a skillet over medium heat, heat up all sauce ingredients except for cornstarch and water; bring to a boil. In a glass, dilute water with cornstarch, add to sauce to thicken, set aside. On a cutting board or plate, sprinkle the cornstarch over the slices of meat. In a non-stick skillet, heat oil over high heat, add beef and cook for 3 to 5 minutes, until meat reaches a golden color. Add the vegetable mix and sauce and continue cooking for 5 minutes. Serve over rice and garnish with green onions. Enjoy your meal.

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