Lemongrass steak stir-fry over cauliflower “rice”
Gluten-Free, Diabetes-Friendly, Dairy-Free, Soy-Free, Paleo
30 – 45 Minutes
In this paleo and gluten-free Southeast Asian stir-fry, fresh vegetables and top sirloin beef strips are sautéed in our fragrant lemongrass paste and served over cauliflower “rice.”
In your bag
- 10 ounces top sirloin steak strips
- 1 head organic cauliflower
- 1 head organic baby bok choy
- 3 ounces organic cremini or other button mushrooms
- 3 organic scallions
- 1 organic lime
- 4 or 5 sprigs organic fresh basil
- Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
For an even simpler side, instead of ricing the cauliflower, cut it into 1-inch florets then either steam the florets or place them on a sheet pan, drizzle with oil, season with salt and pepper, spread in an even layer, and roast in a 425°F oven until tender, about 15 minutes.
The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is usually “bruised,” thinly sliced, or pounded to a paste before it is added to a dish.
Calories: 590, Protein: 37g (74% DV), Fiber: 6g (24% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 7g, Saturated Fat: 6g (30% DV), Cholesterol: 80mg (27% DV), Sodium: 150mg (6% DV), Carbohydrates: 24g (8% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.