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Beef stir-fry with cauliflower rice and a variety of vegetables (broccoli, mushrooms, bell peppers)

average rating is 3 out of 5, based on 150 votes

Serve the beef stir-fry with cauliflower rice and vegetable medley hot, garnished with freshly chopped green onions. Pair it with a side of mixed greens drizzled with a light vinaigrette dressing for added freshness.

Serves

Prep Time

15 Minutes

Total Time

25 Minutes

Calories

250 Protein

25 Fat

10 Carbs

15 Tags:

Dinner Main Dish Ozempic meal plan Wegovy meal plan Zepbound meal plan Mounjaro meal plan Rybelsus meal plan Saxenda meal plan Beef

Ingredients

1 lb lean beef (such as sirloin or flank steak), thinly sliced
1 medium head cauliflower, grated or processed into rice-like grains
1 cup broccoli florets
1 cup sliced mushrooms (any variety)
1 bell pepper (any color), thinly sliced
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon olive oil
Salt and pepper to taste
Optional: red pepper flakes for added heat
Chopped green onions for garnish

Directions

Heat olive oil in a large skillet or wok over medium-high heat.
Add thinly sliced beef to the skillet and cook until browned, about 3-4 minutes. Remove beef from the skillet and set aside.
In the same skillet, add sesame oil and minced garlic. Sauté for 1 minute until fragrant.
Add broccoli florets, sliced mushrooms, and bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Push the vegetables to one side of the skillet and add cauliflower rice to the other side. Cook for 2-3 minutes, stirring occasionally, until cauliflower is heated through.
Return the cooked beef to the skillet with the vegetables and cauliflower rice.
Pour low-sodium soy sauce (or tamari) over the beef and vegetables. Stir well to combine.
Season with salt, pepper, and red pepper flakes if desired.
Garnish with chopped green onions before serving.