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20 Minute Meal

Chinese five-spice steak stir-fry with cauliflower “rice”

Paleo, Gluten Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 530 Calories/Serving

20 Minutes

Quick-cooking cauliflower “rice” serves as the bed for this bold-flavored yet lean steak stir-fry that’s both paleo and gluten-free.

Ingredients

  • 10 ounces cauliflower “rice”
  • 3 ounces cremini mushrooms
  • 1 red bell pepper
  • 3 scallions
  • 10 ounces top sirloin steak strips
  • 1 teaspoon Chinese five-spice powder
  • Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • 2 ounces baby kale
  • 1 tablespoon sambal oelek (optional)

Make It Leaner

Reserve one-third of the steak for lunch tomorrow and you’ll save 85 calories and 5 grams of fat per serving. When cooking the cauliflower “rice,” replace the oil with a few tablespoons of water to shave off an additional 20 calories and 2 grams of fat per serving.

Instructions

1

Cook the cauliflower “rice”

In a wok or large frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the cauliflower “rice,” season lightly with salt, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Transfer to a medium bowl and cover partially to keep warm. Do not clean the pan.
While the cauliflower “rice” cooks, prepare the stir-fry ingredients.

2

Prep the stir-fry ingredients

  • Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into 1-inch-wide strips, then crosswise into 1-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.

3

Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, pepper, and the five-spice powder.
In the same pan used for the cauliflower, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.

4

Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Stir in the mushrooms, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the bell pepper and the white parts of the scallions and cook until the bell pepper is crisp-tender, about 1 minute. Add the stir-fry blend, steak, and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and stir in the kale and as much sambal oelek as you like. Season to taste with salt and pepper.

5

Serve

Transfer the cauliflower “rice” to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and serve.

Nutrition per serving: Protein: 35g (70% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 700mg (29% DV), Carbohydrates: 24g (8% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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