pinch of Himalayan salt and freshly ground black pepper
1 pound (455 grams) flank steak, thinly sliced against the grain
1 green onion
Instructions
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
Add the coconut oil to a large skillet set over medium heat and cook the onion, garlic, sesame seeds, salt and pepper until fragrant, about 5 minutes.
dd riced cauliflower, rice vinegar and sesame oil and continue cooking for an additional 5-8 minutes, until cauliflower is cooked but remains a tad crunchy.
Kill the heat and set aside.
While the rice cooks, make the Mongolian beef- Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
Meanwhile, add the coconut aminos, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper to a glass measuring cup and mix with a flat whisk until well combined.
Pour that mixture in the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.
Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.
Serving
Suggestions
Serves- Serves 3-4
Originally Submitted
12/2/2016
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