Mongolian Beef Over Cauliflower Rice
Is a recipe still healthy if it's so good that you eat the entire thing in two sittings? If the answer is yes, then I'm the healthiest I've ever been! This PCOS safe recipe is not only insanely good, it satisfies my (nearly constant) craving for Asian food. If you are a fan of Asian food (or cooking for your family) you might want to make a double batch...it's that good...
- 1 small head cauliflower, grated
- 1 tablespoon coconut oil
- 1/2 medium yellow onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon Himalayan salt
- 1/2 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
- 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.