Cauliflower Rice Stir-Fry with Beef and Peppers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
1 medium head of cauliflower, riced
8 ounces flank steak or sirloin, thinly sliced
1 bell pepper, sliced (any color)
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce (low sodium)
1 tablespoon sesame oil
1 tablespoon olive oil
Salt and pepper to taste
Green onions, chopped (for garnish) 
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Using a food processor, pulse the florets until they reach a rice-like consistency. Set aside.
Heat a large skillet or wok over medium-high heat. Add olive oil and allow it to heat up for a minute.
Once the oil is hot, add the sliced beef to the skillet. Season with salt and pepper. Cook for about 3 to 4 minutes, stirring frequently, until the beef is browned and just cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add sesame oil. Then, add the sliced onion and bell pepper, stirring frequently for about 2 minutes.
Next, add the minced garlic and grated ginger to the skillet. Cook for an additional minute, stirring to combine all the flavors.
Return the cooked beef to the skillet and add the riced cauliflower. Pour in the soy sauce and stir until well combined. Cook for another 5 to 7 minutes, allowing the cauliflower to soften and the flavors to meld together.
Taste and adjust seasoning if necessary. Once everything is cooked and well mixed, remove it from heat.
Serve the stir-fry hot, garnished with chopped green onions for an extra touch of freshness and flavor. Enjoy your delicious, low-carb dinner!
