Beef and Veggie Cauliflower Rice Stir Fry
It’s a rainy Monday night and I needed something warm, filling, healthy and no fuss. We are deep into the quarantine life and while some nights I feel my inner Ina Garden come out, other nights I just want something quick and easy so I can get back to my book. Tonight was the latter. Here is the recipe, if you end up making it, please share pics with me @mollysbest!
Ingredients:
1 lb top sirloin, some grocery stores will sell “Stir-fry beef” pre cut for stir-frys
About 5 tablespoons coconut aminos
2 tablespoons toasted sesame oil
1/3 cup olive or coconut oil
4 cups cauliflower rice (if you can’t find it pre-riced, throw cauliflower in a blender or use a cheese grater
1 package of stirfry veggies, fresh or frozen (if you can’t find a stir-fry mix I used broccoli, red and yellow bell peppers, snap peas, peas, zucchini, carrots and onions)
1 clove garlic, chopped
3 tbsp ginger, chopped
1 egg
1 tbsp Sriracha (or any hot sauce)
3 tbsp white sesame seeds
Directions:
Place the beef in a bowl with 1 tbsp sesame oil and 1 tbsp coconut aminos
In a wok or large frying pan, heat avocado or olive oil on medium heat. Add the onion, garlic and ginger and cook until fragrant. Add the rest of the veggies, cauliflower rice going in last. Drizzle the rest of the coconut aminos and sesame oil while stirring. Cook until all the vegetables are soft but still crispy and then turn the heat on low
In another pan, heat olive oil or avocado oil on medium high. Add the marinated beef and cook about 2 minutes per side or until browned on the outside and still pink on the inside
Transfer the beef to the wok with the veggies and turn the heat back up to medium-high. Make a hole in the middle of the pan and add the egg. Cook until it is mostly cooked through with a runny center. Sprinkle sesame seeds on top and drizzle the hot sauce to your liking. Turn off the heat and transfer the stir-fry to a bowl, mixing everything together (after snapping a pic, of course!)