Korean Beef Stir Fry On Cauliflower Rice

Korean Beef Stir Fry On Cauliflower Rice
The stir fry:
5 oz @kwiktrip shoulder tender beef steak, sliced across the grain
2 oz carrot, sliced
2 oz broccoli florets
2 oz sweet bell pepper, sliced
2 green onions, sliced
1/2 tsp sesame oil

The stir fry sauce:
1 tbsp reduced sodium soy sauce
1/2 tsp minced garlic
1 tsp sesame oil
Dash or 2 of red pepper flakes

The cauliflower rice:
1 1/2 cups (198g) @costco Tropicland frozen riced cauliflower
1 oz mushrooms, chopped small
1/2 oz carrot, chopped small
1 oz snow peas, chopped
1 green onion
1/4 tsp garlic ginger paste
1 tsp rice vinegar
1 tsp reduced sodium soy sauce
1/2 tsp sesame oil

Method :
First, whisk together the sauce ingredients. Heat 1/2 tsp sesame oil in a large skillet. Add the beef & stir fry veggies. Saute, stirring or tossing frequently until beef is cooked to your preference. Reduce heat & add sauce. As it simmers, mix 1/2-1 tsp corn starch in cold water. Pour the slurry into the sauce & stir to thicken. Remove the stir fry from the pan & set aside (if you aren't using a different pan for the cauli rice). Heat the remaining 1/2 tsp sesame oil, then add the cauliflower rice & veggies. When starting to soften a bit, add the vinegar & soy sauce then toss it through evenly. Remove the rice mixture to a plate, then top with the stir fry.

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