Sauteed Beef with Broccoli and Shiitake Mushrooms (and a side of my new fave: cauliflower rice)

Sauteed Beef with Broccoli and Shiitake Mushrooms (and a side of my new fave: cauliflower rice) is a main course that serves 2. Watching your figure? This gluten free and dairy free recipe has 754 calories, 42g of protein, and 48g of fat per serving. For $8.53 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. This recipe from The Healthy Foodie has 353 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up salt, date, arrowroot powder, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. If you like this recipe, take a look at these similar recipes: Sauteed Broccoli, Cauliflower and Mushrooms, Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms, and Sauteed Asparagus With Shiitake Mushrooms.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small mixing bowl, combine the arrowroot flour, salt, pepper, Chinese five-spice and onion powder. Mix with a whisk until well blended. Reserve. In a separate bowl, combine the garlic, rice vinegar, date paste and anchovy paste and whisk until well combined. Reserve. Place the grated cauliflower in a microwave safe bowl and cover loosely. Cook for 3-4 minutes on high and leave it to rest while you work on the meat. In a medium wok, heat the coconut oil over medium-high heat. Quickly sauté the mushrooms and broccoli until the mushrooms turn nice and golden brown and the broccoli softens up a little, about one minute.Transfer the veggies into a small plate or bowl using a slotted spoon, so that the fat remains in the wok. Place the wok back over the heat source; add more fat if needed. While the fat is heating, toss the meat in the arrowroot and spice mixture and throw it in the hot wok. Again, sauté the meat real quick for about a minute or two, until it takes a beautiful dark brown color and is cooked to your liking. Add the reserved mushrooms and broccoli, throw the reserved vinegar mixture in and stir to combine. Cook for an additional minute or so, just to thicken the sauce and kill the heat. Mix the sesame seeds, chopped green onions and salt in with the “rice cauliflower”. You are ready to serve! Enjoy!

 

Step by step:

1. In a small mixing bowl, combine the arrowroot flour, salt, pepper, Chinese five-spice and onion powder.

2. Mix with a whisk until well blended. Reserve. In a separate bowl, combine the garlic, rice vinegar, date paste and anchovy paste and whisk until well combined. Reserve.

3. Place the grated cauliflower in a microwave safe bowl and cover loosely. Cook for 3-4 minutes on high and leave it to rest while you work on the meat. In a medium wok, heat the coconut oil over medium-high heat. Quickly sauté the mushrooms and broccoli until the mushrooms turn nice and golden brown and the broccoli softens up a little, about one minute.

4. Transfer the veggies into a small plate or bowl using a slotted spoon, so that the fat remains in the wok.

5. Place the wok back over the heat source; add more fat if needed. While the fat is heating, toss the meat in the arrowroot and spice mixture and throw it in the hot wok. Again, sauté the meat real quick for about a minute or two, until it takes a beautiful dark brown color and is cooked to your liking.

6. Add the reserved mushrooms and broccoli, throw the reserved vinegar mixture in and stir to combine. Cook for an additional minute or so, just to thicken the sauce and kill the heat.

7. Mix the sesame seeds, chopped green onions and salt in with the “rice cauliflower”. You are ready to serve! Enjoy!

Nutrition Information:

covered percent of daily need