Steak teriyaki with cauliflower “rice”
Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie
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.
- 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
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"
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.
Finish the stir-fry
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.
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