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
1 cup of your favorite rice
1 bag of frozen vegetables
1 green onion
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.