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Beef and Broccoli Stir-Fry with Cauliflower Rice
This stir-fry can be served on its own or with a side of steamed vegetables for a more filling meal. You can also pair it with a small serving of quinoa for added fiber and complex carbs.
Serves
Prep Time
Total Time
Calories
320
Protein
28
Fat
15
Carbs
14
Tags:
Ingredients
1 lb lean beef (flank steak or sirloin), thinly sliced (organic or conventional)
4 cups broccoli florets (organic)
2 tablespoons olive oil (organic)
2 cloves garlic, minced (organic)
1 tablespoon fresh ginger, grated (organic)
1 tablespoon low-sodium soy sauce (organic)
1 tablespoon rice vinegar (organic)
1 teaspoon sesame oil (organic)
4 cups cauliflower rice (fresh or frozen, organic or conventional)
1/4 cup green onions, chopped (organic)
Salt and pepper to taste
Red pepper flakes (optional, organic)
Directions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, and sauté the garlic and ginger for 1 minute until fragrant.
Add the broccoli florets to the skillet and stir-fry for 4-5 minutes, or until tender but still crisp.
While the broccoli is cooking, prepare the cauliflower rice. In a separate skillet, heat a little olive oil and sauté the cauliflower rice over medium heat for 3-4 minutes, stirring occasionally until tender. Season with salt and pepper.
Return the beef to the skillet with the broccoli, and pour in the soy sauce, rice vinegar, and sesame oil. Stir well to combine and heat through for 1-2 minutes.
Serve the beef and broccoli stir-fry over a bed of cauliflower rice. Garnish with chopped green onions and red pepper flakes for an added kick.
Serve immediately for a delicious, healthy meal.
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