Mongolian Beef Over Cauliflower Rice

Need some help planning your meals for the week? Add this tasty combo to the menu. It's savory steak over crispy cauliflower rice.

Double the recipe for the whole family.

Ingredients:

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 Salt 
• 1/2 teaspoon black pepper 
• 1 tablespoon unseasoned Rice Vinegar 
• 1 teaspoon Toasted Sesame Oil 

Mongolian Beef: 

• 2 tablespoons Coconut Oil 
• 1/2 medium Yellow Onion, diced 
• 1/2 cup Coconut Aminos 
• 1/4 cup Honey 
• 2 Garlic Cloves, minced 
• 1 inch Fresh Ginger, grated
• Salt and Pepper to taste 
• 1 pound Flank Steak, thinly sliced against the grain 
• 1 Green onion, sliced for garnish 

Directions:

To make Cauliflower Rice

1. Cut the cauliflower into small florets and place it in a food processor. Pulse until it resembles the texture of rice. 
2.  Add the coconut oil to a large skillet set over medium heat and saute onion, garlic, salt, and pepper for about 5 minutes. Be sure not to burn the garlic. 
3. Add cauliflower "rice", sesame oil, and rice wine vinegar. Continue cooking for an additional 5-8 minutes, until cauliflower is al dente. 
4. Remove from heat and set to the side. 

To make the Mongolian Beef: 

1. Heat coconut oil in a large pan over medium heat. Add the onion and cook until the onion is translucent. 
2. Mix the coconut aminos, honey, garlic, ginger, and a pinch of salt and pepper in a bowl. 
3. Pour the mixture into the pan with the onions and bring to a boil. 
4. Add steak slices to the pan and cook until brown. 
5. Once the meat is cooked plate over cauliflower rice and serve immediately. 

Makes 2 Servings