Mongolian Beef with Cauliflower Rice

Mongolian Beef with Cauliflower Rice
Serves 4
INGREDIENTS

• 1.5 lbs. flank steak, sliced against the grain in 1/4 inch pieces

• salt and pepper, to taste

• 1 tbsp. arrowroot starch

• 2 tbsp. avocado oil

• ½ of each red, green, orange pepper

• 1 cup shredded carrots

• 1 tsp. sesame oil

• 3 cloves garlic, thinly sliced

• 1 inch piece of ginger, peeled and minced

• 1/2 tsp. crushed red pepper (optional)

• 1/2 cup beef broth

• 1/2 cup coconut aminos

• 2 tsp. fish sauce

• 1 tbsp. rice vinegar

• 2 cups of Riced Cauliflower

• olive oil

• salt and pepper

INSTRUCTIONS

• Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat.

• Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet.

• Add steak, in batches, to the hot oil and begin frying, try and spread out the beef so that is spread in 1 single layer if possible. Fry on each side until it is a deep brown color, about 3-4 minutes per side. Set aside the cooked beef and continue until all of the beef is done and set aside.

• Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Saute for 1 more minute.

• Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.

• Add beef back into the skillet.

• Add the coconut aminos, rice vinegar, and fish sauce. Stir.

• Add thinly sliced peppers and shredded carrots.

• Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes.

• Serve over rice cauliflower.

• In a skillet, heat 1 tbsp. olive oil over medium-high heat. Add the riced cauliflower and season with salt and pepper, to taste. Saute until cauliflower is tender, about 5-7 minutes.

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