Cauliflower Rice Beef Stir-Fry

Remove the cauliflower florets from the stem. Add 3-4 cauliflower florets into a blender and pulse the cauliflower until you get a rice-like consistency. Repeat until you used all of the cauliflower.

• 14.1 oz Cauliflower (w/o stem)

Finely dice the garlic and carrot. Take the peas out of the freezer and let defrost.

• 1 Garlic clove (~ 0.1 oz)
• 1 Carrot (~ 3.4 oz)
• 1⁄3 cup Green peas, frozen

Cut the meat into thin strips.

• 7.1 oz Sirloin steak

Heat the coconut oil in a non-stick frying pan over high heat. Fry the beef slices for approx. 2-3 minutes and set aside. Season with salt and pepper.

• 1 tsp Coconut oil
• Salt
• Black pepper

Add the coconut oil into the pan and fry the cauliflower rice, garlic, soy sauce, and carrots, stirring occasionally until the cauliflower rice is lightly browned.

• 1 tsp Coconut oil
• 3 Tbsp Soy sauce, light

Turn the heat to medium, add the eggs and peas and cook for approx. 2-3 minutes, stirring occasionally until the eggs start to set.

• 2 Eggs (~ 3.9 oz)

Turn off the heat, add the beef slices and meat juice to the pan and warm with the residual heat.

Serve on a plate and top with the chives and crushed pepper.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 1 tsp Crushed pepper

Enjoy your meal!