Korean Stir-Fried Beef
Skillet Cauli-Rice
Ingredients
- 2 lb flank steak (or use skirt steak; see Note)
- 2 Tbsp avocado oil
- 1 head broccoli, cut into small florets
- 2 carrots, diagonally sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp minced ginger
- ⅓ cup coconut aminos
- 3 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 2 tsp arrowroot
- 1 tsp crushed red pepper
Instructions
- Thinly slice steak across the grain. Cook steak, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes, stirring once. Remove steak from skillet; keep warm.
- Add broccoli, carrots, onion, garlic, and ginger to skillet; cook 6 to 8 minutes or until vegetables are tender.
- Meanwhile, whisk together coconut aminos, lime juice, fish sauce, arrowroot, and red pepper.
- Return beef and accumulated juices to skillet. Stir in coconut aminos mixture. Cook 1 minute or until sauce is thickened, stirring constantly. Serve over Skillet Cauli-Rice recipe.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- ¼ cup organic chicken broth
Side Dish Instructions
- Pulse cauliflower, in batches, in a food processor until it resembles rice.
- Cook cauliflower, salt, and pepper in hot oil in a large skillet over medium-high heat 2 minutes. Stir in broth; cover and cook 15 minutes.
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