Great Meal Prep Option: Mongolian Beef & Broccoli Over Cauliflower Rice

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Mongolian Beef & Broccoli Over Cauliflower Rice Ingredients Cauli-Rice:

1 small head cauliflower, grated

1 tablespoon coconut oil

1/2 medium yellow onion, finely chopped

1 garlic clove, minced

1/2 teaspoon Himalayan salt

1/2 teaspoon freshly cracked black pepper

2 tablespoons sesame seeds (I did not use)

1 tablespoon unseasoned rice vinegar (I did not use)

1 teaspoon toasted sesame oil

Mongolian Beef:

2 tablespoons coconut oil

½ medium yellow onion, diced

½ cup (120 ml) coconut aminos (I use Bragg Liquid Aminos)

¼ cup (60 ml) raw honey

2 cloves garlic, minced

½ teaspoon grated fresh ginger

½ teaspoon red pepper flakes

pinch of Himalayan salt and freshly ground black pepper

1 tablespoon arrowroot powder

1 pound (455 grams) flank steak, thinly sliced against the grain

1 green onion, sliced, for garnish

Instructions:

1) First, make the cauliflower rice: Cut the cauliflower into small florets and place in the bowl of your food processor. Pulse a few quick times (about 10 to 15) until it resembles the texture of rice

2) Add the coconut oil to a large skillet set over medium heat and cook the onion, garlic, sesame seeds, salt and pepper until fragrant, about 5 minutes.

3) Add riced cauliflower, rice vinegar and sesame oil and continue cooking for an additional 5-8 minutes, until cauliflower is cooked but remains a tad crunchy.

4) Kill the heat and set aside.

5) While the rice cooks, make the Mongolian beef: Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.

6) Meanwhile, add the coconut aminos, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper to a glass measuring cup and mix with a flat whisk until well combined.

7) Pour that mixture in the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.

8) Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.

9) Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.

bon appetit