Mongolian Beef over Cauliflower Rice
Ingredients
Cauli-Rice
-
1
small head
cauliflower
-
1
tablespoon
coconut oil
-
½
medium
yellow onion
-
1
clove
garlic
-
½
teaspoon
Himalayan salt
-
½
teaspoon
freshly ground black pepper
-
2
tablespoons
sesame seeds
-
1
tablespoon
unseasoned rice vinegar
-
1
teaspoon
toasted sesame oil
Mongolian Beef
-
2
tablespoons
coconut oil
-
½
medium
yellow onion
-
½
cup
coconut aminos
-
¼
cup
raw honey
-
2
cloves
garlic
-
½
teaspoon
grated fresh ginger
-
½
teaspoon
red pepper flakes
-
1
pinch
Himalayan salt
-
1
pinch
freshly ground black pepper
-
1
tablespoon
arrowroot powder
-
1
pound
flank steak
-
1
green onion
sliced
Instructions
- Prepare the cauliflower rice by cutting the cauliflower into florets and pulsing in a food processor until it resembles rice.
- In a skillet, heat coconut oil and cook onion, garlic, sesame seeds, salt, and pepper until fragrant.
- Add the riced cauliflower, rice vinegar, and sesame oil, cooking until the cauliflower is slightly crunchy.
- Set the cauliflower rice aside once cooked.
- In another pan, heat coconut oil and cook onion for 2 minutes.
- Mix coconut aminos, honey, garlic, ginger, red pepper flakes, and seasonings in a measuring cup, then pour into the pan with onions.
- Bring the mixture to a boil and add arrowroot powder while whisking until thickened.
- Add the flank steak to the pan, ensuring it's distributed evenly, and simmer until cooked through.
- Serve the Mongolian beef over the cauliflower rice and garnish with green onion.
Nutrition Facts (estimated)
Servings
4
Calories
432
Total fat
20g
Total carbohydrates
37g
Total protein
28g
Sodium
1079mg
Cholesterol
68mg
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