Beef Stir Fry & Cauliflower Rice:
(This served 2 of us with a bit left over for tomorrow!)
- 3/4 pound Flank Steak, Sliced Very Thin Against The Grain
- 1/2 cup Tamari Sauce
- 3 Tablespoons Sherry*
- 1 Tablespoon Honey
- 1 Tablespoon Grated Fresh Ginger (Keep it in the freezer and it's super easy to grate!)
- 2 cloves Garlic, Minced
- A few shakes of Red Pepper Flakes (More if you like heat)
- Olive Oil
- 1/2 Medium Yellow Onion, Sliced Thin
- 1 Red Bell Pepper, Cored And Sliced Thin
- Handful of Mushrooms, Sliced (Cremini or White)
- 1/2 Head of Cauliflower
Beef Stir Fry:
Mix together Tamari sauce, sherry, honey, ginger, garlic, and red pepper flakes. Place sliced beef in the mixture and toss to coat. Let sit while you prepare the rest.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to heat and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate. Return skillet to heat, add oil if necessary, and add mushrooms. Cook for 1-2 minutes and remove to a plate. *If you have a giant skillet/wok and want to do this all in one batch, go for it.
Return skillet to heat and allow to get hot. Add another tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, peppers, and mushrooms to the skillet and toss to combine. Pour in remaining sauce (meat marinade) and stir. Allow to simmer on low for a few minutes.
Wash and dry the cauliflower head and slice in half (use full head for more servings). Remove leafy greens. Grate into tiny bits using either cheese grater or food processor. *I used a cheese grater because I feared that my processor would pulverize the cauliflower too much. The grater method was fast and easy and left me with rice-size pieces.
Heat oil in a skillet over medium-high heat. Throw in the cauliflower and stir it around in the pan for a few minutes. Once it starts to brown a bit and it is heated up, turn off the stove and it is ready to serve!
To serve, scoop some "rice" onto the plate and pile all the yummy beef and veggies on top. Delish! I hope you enjoy this as much as we did, and feel free to make your own substitutions/additions as well!
Stay tuned to see what other Paleo meals I have in store for us!