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:

1 tablespoon arrowroot powder

1 small head cauliflower, grated

½ cup (120 ml) coconut aminos

1 tablespoon coconut oil

1 pound (455 grams) flank steak, thinly sliced against the grain

½ teaspoon grated fresh ginger

2 cloves garlic, minced

1 garlic clove, minced

1 green onion, sliced, for garnish

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon Himalayan salt

¼ cup (60 ml) raw honey

½ teaspoon red pepper flakes

pinch of Himalayan salt and freshly ground black pepper

1 teaspoon toasted sesame oil

2 tablespoons sesame seeds

1 tablespoon unseasoned rice vinegar

1/2 medium yellow onion, finely chopped

Equipment:

frying pan

measuring cup

whisk

food processor

bowl

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:

Quickview
438k Calories
35g Protein
16g Total Fat
35g Carbs
30% Health Score
Limit These
Calories
438k
22%

Fat
16g
26%

  Saturated Fat
7g
49%

Carbohydrates
35g
12%

  Sugar
19g
21%

Cholesterol
91mg
30%

Sodium
1420mg
62%

Get Enough Of These
Protein
35g
72%

Selenium
47µg
68%

Vitamin B6
1mg
60%

Vitamin C
45mg
55%

Vitamin B3
10mg
51%

Zinc
6mg
44%

Phosphorus
392mg
39%

Potassium
879mg
25%

Vitamin K
25µg
24%

Vitamin B12
1µg
23%

Manganese
0.45mg
22%

Iron
3mg
21%

Folate
82µg
21%

Copper
0.4mg
20%

Magnesium
70mg
18%

Vitamin B5
1mg
16%

Vitamin B2
0.26mg
16%

Vitamin B1
0.21mg
14%

Fiber
3g
13%

Calcium
121mg
12%

Vitamin E
0.71mg
5%

Vitamin A
141IU
3%

covered percent of daily need
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