Mongolian Beef over Cauliflower Rice

• Gluten free

• Meat

  • 1 lb Flank steak

• Produce

  • 1 small head Cauliflower
  • 2 cloves Garlic
  • 1 Garlic clove
  • 1/2 tsp Ginger, fresh
  • 1 Green onion
  • 1 Yellow onion, medium

• Condiments

  • 1/4 cup Honey, raw

• Baking & Spices

  • 1 tbsp Arrowroot powder
  • 1/2 tsp Black pepper, freshly-cracked
  • 1/2 tsp Himalayan salt
  • 1 pinch Himalayan salt and freshly ground black pepper
  • 1/2 tsp Red pepper flakes
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 1 tbsp Rice vinegar, unseasoned
  • 1 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1/2 cup Coconut aminos

Found on thehealthyfoodie.com

Description

Ingredients

• 1 small head cauliflower, grated
• 1 tablespoon coconut oil
• ½ medium yellow onion, finely chopped
• 1 garlic clove, minced
• ½ teaspoon Himalayan salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons sesame seeds
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons coconut oil
• ½ medium yellow onion, diced
• ½ cup (120 ml) coconut 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

Directions

• 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
• 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.
• 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.
• Kill the heat and set aside.
• 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.
• 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.
• 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.
• 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.
• Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.

Nutrition