Mongolian Beef over Cauliflower Rice – A Right Out of The Paleo Kitchen

Mongolian Beef over Cauliflower Rice – A Right Out of The Paleo Kitchen is a gluten free, dairy free, paleolithic, and primal side dish. This recipe serves 3 and costs $5.56 per serving. One portion of this dish contains around 38g of protein, 17g of fat, and a total of 465 calories. A mixture of raw honey, cauliflower, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. 144 people have tried and liked this recipe. It is brought to you by The Healthy Foodie. Overall, this recipe earns a tremendous spoonacular score of 95%. Try Paleo Mongolian Beef, Paleo Mongolian Beef, and Quick Mongolian Beef Rice Bowls for similar recipes.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

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 riceAdd 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.

 

Step by step:

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

1. Heat the coconut oil in a large pan over medium heat.

2. 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.

3. Pour that mixture in the pan with the onions and let it come to a boil.

4. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.

5. 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.

First, make the cauliflower rice

1. Cut the cauliflower into small florets and place in the bowl of your food processor. Pulse a few quick times (about 10 to 1

2. until it resembles the texture of rice

3. 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.

Nutrition Information:

covered percent of daily need