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Stir-fried steak and vegetables with rice two ways

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

4 Servings, 670 Calories/Serving

30 – 40 Minutes

Crisp stir-fried vegetables form the backbone of this sweet and savory paleo-friendly and gluten-free steak dinner.

Ingredients

  • 1 cup jasmine rice*
  • 1¼ pounds top sirloin steak strips
  • 2 teaspoons Chinese five-spice powder
  • 5 ounces cremini mushrooms
  • 2 red bell peppers
  • 1 head cauliflower
  • 3 scallions
  • Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • ¼ pound baby kale
  • 1 tablespoon sambal oelek (optional)
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

To prepare the cauliflower “rice” on its own, in a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Cover partially to keep warm.

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the jasmine rice.
In a small sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry ingredients.

2

Prep the stir-fry ingredients

  • 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.
  • Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
  • Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the bell peppers.
  • Cut the cauliflower into florets, discarding any leaves or thick stalks. Cut the florets into corn-kernel-sized 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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil 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 tablespoon oil and warm over medium-high heat until hot but not smoking. Stir in the mushrooms, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the bell peppers, cauliflower, and the white parts of the scallions and cook until the bell peppers are 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 rice and the stir-fry to individual bowls. Garnish with the green parts of the scallions and serve.

Kids Can!

  • Rinse the rice.
  • Measure out the water for the rice.
  • Garnish the stir-fry with scallions.
  • Set the table.
  • Compliment the cook.

Nutrition per serving: Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 105mg (35% DV), Sodium: 400mg (17% DV), Carbohydrates: 61g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Paleo-strict nutrition per serving: Calories: 460, Protein: 34g (68% DV), Fiber: 5g (20% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 105mg (35% DV), Sodium: 400mg (17% DV), Carbohydrates: 16g (5% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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