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Mongolian Beef and Broccoli over Cauliflower Rice

Always on the lookout for new Whole 30 recipes, I stumbled on this gem from thehealthfoodie.com today. I am allowing myself to use soy sauce, cause my little grocery store would scoff at me if I asked for coconut aminos. I can see the little old lady with the perpetual scowl who works there shaking her head with a grimace if I would ask. I also didn’t use the honey, and I used regular old table salt, not that fancy high faluting Himalayan salt. It was delicious.

I think the best thing out of this recipe, though, is the cauliflower rice! Oh boy, I’ve heard people say it was good, but dude. That was good. I can make that for many side dishes, not just this one. DH doesn’t particularly like spaghetti squash, which I try to use as a replacement for pasta, but he liked this. I didn’t tell him what it was, though, so he may have thought it was something like couscous or something. *shrug* But the important thing is that he liked it.

Mongolian Beef and Broccoli over Cauliflower Rice
adapted from thehealthfoodie.com

Cauliflower Rice
1 small head cauliflower, zinged into rice-like pieces in the food processor
1 T lard
1 medium yellow onion, finely chopped
1 T garlic
½ teaspoon salt
½ teaspoon black pepper
2 T sesame seeds
1 T red wine vinegar
1 T roasted sesame oil

Mongolian Beef and Broccoli
2 T lard
1 medium yellow onion, diced
½ cup soy sauce
2 T garlic
½ teaspoon ginger
½ teaspoon red pepper flakes
pinch of salt and black pepper
1 T tapioca powder
1 pound sirloin steak, thinly sliced
½ bag frozen broccoli

First, make the cauliflower rice: Cut the cauliflower into small florets and place in the bowl of your food processor. Pulse a few quick times (about 10 to 15) until it resembles the texture of rice. You may have to do this in batches, because if you put too many in the bowl, the blade won’t touch the top pieces and the bottom ones will start to turn into mush.
Add the lard to a large skillet set over medium heat and cook the onion, garlic, sesame seeds, salt and pepper until fragrant, about 5 minutes.
Add riced cauliflower, vinegar and sesame oil and continue cooking for an additional 5-8 minutes, until cauliflower is cooked but remains a tad crunchy.
Remove from heat.

Now, make the Mongolian beef: Heat the lard in a large pan over medium heat. Add the onion and cook for 2 minutes.
Meanwhile, add the soy sauce, garlic, ginger, red pepper flakes, tapioca powder and a pinch of salt and pepper to a glass measuring cup and whisk until well combined.
Pour that mixture in the pan with the onions and let it come to a boil. Continuously whisk until the mixture is thickened, about 2 minutes.
Dump the steak slices in the pan with the sauce. Cover and simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
When the meat is almost done, add the broccoli. Cook until heated through.

Delish. It was very, very good. A little salty, because of the soy sauce, and so I may take out the extra salt next time, but not enough of a problem to wreck the dish. I was surprised that it wasn’t too hot, because of the red pepper flakes, but it wasn’t. The meat was fork tender and very nicely flavored. We had enough for DH, Boobock and I, and enough for a really nice healthy meal for lunch on Friday. Some additions I thought of after the fact: bean sprouts, large rings of onion, sweet or jalapeño peppers (?) with the meat, peas and carrots in the cauliflower rice (after the whole 30 is over).

Here it is, before devouring.
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Also, a hint on finding a lid for a cast iron skillet. Use an upside down cast iron griddle pan! Works like a charm.
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Thank you, thehealthfoodie.com for the inspiration!

3 thoughts on “Mongolian Beef and Broccoli over Cauliflower Rice

      1. Karen.

        Usually I cook it to tender-crisp and then put it in the processor and pulse to rice, then add parmesan, butter, and salt and pepper.

        You can use riced cauliflower for pizza crust, too. I forget the exact proportions, but like 1/2 cup parmesan and two eggs to a head of cauliflower. It’s dairy :/ but no flour … maybe in February. It’s really pretty good. More of a fork pizza than a lift-and-eat pizza, though.

        Reply

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