Steak teriyaki with cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 550 Calories/Serving

20 Minutes

Like all the best stir-fries, this comes together swiftly once the ingredients are prepped. We make it even easier by serving it over quick-cooking cauliflower rice. You read that right: we substituted traditional rice with gluten-free, finely chopped cauliflower. It cooks faster, tastes delicious, is more nutrient-dense, and it’s paleo-friendly. We call that a win-win-win-win.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Peeled fresh garlic
Fresh ginger
¼ pound cremini mushrooms
1 red bell pepper
3 scallions
Teriyaki sauce base (honey - coconut aminos - coconut vinegar - sesame oil)
½ teaspoon arrowroot powder
1 tablespoon sambal oelek (optional)
¾ pound cauliflower “rice”
10 ounces top sirloin steak strips

Nutrition per serving

Calories: 550, Protein: 35 g, Total Fat: 35 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates: 26 g, Fiber: 6 g, Added Sugar (Honey): 5 g, Sodium: 620 mg

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Finely chop enough garlic to measure 2 teaspoons.
Grate or peel and finely chop the ginger.
Thinly slice the mushrooms.
Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a bowl, combine the teriyaki sauce base with the arrowroot powder and as much sambal oelek as you like. Stir to blend.

Make the cauliflower "rice"

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add half the garlic and cook until fragrant, about 1 minute. Add the cauliflower "rice", season with salt, and cook, stirring occasionally, until just softened, 5 to 6 minutes. Cover partially to keep warm.
While the cauliflower cooks, make the stir-fry.

Start the stir-fry

Pat the steak strips dry with a paper towel; season generously with salt and pepper.

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak strips and cook, stirring, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate.

Finish the stir-fry

Add 1 tablespoon oil to the pan and warm over medium-high heat until hot but not smoking. Add the ginger and the remaining garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and bell pepper, season with salt and pepper, and cook, stirring often, until they start to soften, 2 to 3 minutes. Stir in the teriyaki sauce and cook for 1 minute.
Return the steak to the pan and cook, stirring to coat with the sauce, until the steak is cooked through, 1 to 2 minutes. Remove the pan from the heat and stir in the scallions.

Serve

Transfer the cauliflower rice to individual plates. Top with the stir-fry and serve.

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