Mongolian Beef over Cauliflower Rice
- 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.
*The Mongolian Beef Recipe can be found in The Paleo Kitchen