Asian Beef and Cauliflower
Ingredients
- 2 lb cauliflower, cut into florets
- 2 Tbsp coconut oil, divided (or use avocado oil)
- 2 lb flank steak, thinly sliced (or use skirt steak)
- 4 cloves garlic, minced
- ½ tsp ground ginger
- 1 (8-oz) pkg sliced mushrooms
- 2 tsp arrowroot
- 2 Tbsp coconut aminos
- ½ cup organic chicken broth
Instructions
- Steam cauliflower in a steamer basket over simmering water 5 minutes or until tender.
- Melt 1 Tbsp oil in a large skillet over medium-high heat; add half of steak, and cook 5 minutes or until lightly browned. Repeat with remaining steak. Remove from skillet.
- Add garlic, ginger, and mushrooms to skillet; sauté 2 minutes. Return steak and cauliflower to skillet; add 1 Tbsp oil.
- Combine arrowroot, coconut aminos, and broth in a small bowl. Add to skillet; cook 1 to 2 minutes or until thickened, stirring often.
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