Cauliflower Rice Stir-Fry with Beef and Broccoli
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
– 1 medium head of cauliflower
– 1 pound of flank steak, thinly sliced
– 2 cups of broccoli florets
– 2 tablespoons of soy sauce (preferably low sodium)
– 1 tablespoon of sesame oil
– 2 cloves of garlic, minced
– 1 teaspoon of fresh ginger, grated
– 2 green onions, sliced
– Salt and pepper to taste
– Optional: sesame seeds for garnish 
Instructions:
1. Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower. Cut it into smaller florets and place them in a food processor. Pulse until the texture resembles rice. If you do not have a food processor, use a box grater to grate the cauliflower. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the sesame oil and allow it to warm up for about a minute.
3. Add the thinly sliced flank steak to the skillet. Season with a little salt and pepper. Cook for approximately 3 to 4 minutes until the beef is browned and cooked through. Remove the cooked beef from the skillet and set aside.
4. In the same skillet, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
5. Add the broccoli florets to the skillet. Stir-fry for about 4 to 5 minutes until they are tender but still bright green. If desired, you can add a splash of water to help steam the broccoli.
6. Once the broccoli is cooked, return the beef to the skillet and add the cauliflower rice. Pour in the soy sauce and stir everything together, cooking for an additional 3 to 4 minutes. Make sure the cauliflower rice is heated through and well combined with the beef and broccoli.
7. Taste and adjust seasoning with more salt or pepper as needed. Remove from heat.
8. Serve the stir-fry warm, garnished with sliced green onions and sesame seeds if desired. Enjoy your delicious, diabetic-friendly meal!
