
In order to bring you the best organic produce, some ingredients may differ from those depicted.
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
- 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
Wash produce before use
1
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.
2
Make the cauliflower "rice"
While the cauliflower cooks, make the stir-fry.
3
Start the stir-fry
- Pat the steak strips dry with a paper towel; season generously with salt and pepper.
4
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.
Serve