Beef and Veggie Stir Fry with Coconut Cauliflower Rice

Serves: 6

Items Needed:

Small bowl, whisk, cutting board, knife, wok or large skillet, spatula, measuring cups and spoons

Ingredients

• 1 pound beef sirloin or flank steak, thinly sliced against the grain
• 2 tablespoons olive oil, divided
• 3 cups non-starchy vegetables, thinly sliced (bell pepper, broccoli, cauliflower, zucchini)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Green onions, thinly sliced (for garnish)
• Sesame seeds (optional, for garnish)

Sauce:

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon cornstarch
• 2 tablespoons water

Coconut Cauliflower Rice:

• 4 cups of cauliflower rice (1 medium)
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• Salt, to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Directions

1. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, olive oil, cornstarch, and water. Set aside.
2. Slice the beef thinly against the grain. Toss the beef slices with 1 tablespoon of the stir fry sauce and let it marinate for about 15-20 minutes.
3. Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat. Add your non-starchy vegetables and stir fry for 3-4 minutes or until they are crisp tender. Remove the vegetables from the wok and set aside. 
4. Add the remaining 1 tablespoon of oil to the wok or skillet. Add the marinated beef slices and stir-fry for 2-3 minutes or until browned and cooked to your liking. 
5. Push the beef to the side of the wok and add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Add the vegetables back to the wok or skillet and pour the stir fry sauce over the beef and vegetables. Toss everything together until well coated and heated through. 
6. Garnish with green onions and sesame seeds, if desired. 

Nutrition Information (per 1 serving)