Low carb mongolian beef with cauliflower fried rice rice
Recipe by Heather C.
For Mongolian beef
1 lb flank steak
2 tbsp cooking fat of your choice - coconut oil/butter/ghee
2 tbsp low sodium soy sauce
1 tbsp fish sauce
2 tsp sesame oil
3 cloves garlic, finely minced
1 tbsp ginger, 3 inch long thin sliced
Red chili peppers, to taste
1 tbsp green onions
FOR CAULIFLOWER FRIED RICE
1 tbsp + 1 tsp sesame oil
2 eggs
1/2 small head cauliflower
1/2 cup frozen mixed vegetables
1 tbsp green onions
3 garlic cloves, minced
Salt and pepper
3 tbsp low sodium soy sauce
Prep. Time → 80 min
1. Thin slice 1 lb beef against the grain.
2. In a bowl, add soy sauce, fish sauce, and sesame oil. Marinate beef for 20 minutes (may also do this overnight).
3. Prepare garlic, ginger, peppers, and green onions.
4. Heat 1 tbsp cooking fat over medium/high heat in wok. When hot, lower heat to medium. Stir fry beef until no longer pink and set aside.
5. Add a bit more cooking fat and saute the garlic, ginger, and peppers under medium heat until fragrant.
6. Add beef and green onions. Toss ingredients to combine. (End of Mongolian Beef recipe)
7. (Begin Cauliflower Rice Recipe) In a bowl, combine 1 tsp sesame oil with eggs. Whisk to combine and set aside.
8. Chop cauliflower into florets and run through a food processor until it resembles the size of rice.
9. Measure out 4 cups of cauliflower and set aside the rest for later use.
10. Heat 1 tbsp sesame oil in a wok over high heat. Add cauliflower, green onions, and frozen mixed vegetables and stir fry until cauliflower turns tender (about 3-4 minutes).
11. Add garlic, season with salt and pepper, and continue to stir fry until garlic is fragrant (about 30 seconds).
12. Push mixture to the sides of the wok to create an opening in the center. Add eggs and scramble.
13. Toss mixture to combine then drizzle in soy sauce. Mix again to combine.
14. Serve hot. Enjoy!
main courses, chinese american, keto, ketogenic, low carb October 18, 2017 08:15
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