Thai Shrimp and Steak Stir-Fry
Sesame Cauliflower Rice
Ingredients
- 1 lb peeled and deveined, large raw shrimp
- 4 Tbsp sesame oil, divided
- 1 lb flank steak, partially frozen
- 2 cloves garlic, minced
- 1 (12-oz) pkg broccoli florets
- 1 red bell pepper, thinly sliced
- ½ cup sliced green onions
- 1 Tbsp ginger paste
- 1½ cups unsweetened coconut milk
- 4 Tbsp low-sodium soy sauce
- 2 tsp cornstarch
- 1 Tbsp chopped fresh cilantro (optional)
Instructions
- Cook shrimp in 2 Tbsp hot oil in a large nonstick skillet or wok over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove from skillet, and keep warm.
- Thinly slice steak across the grain. Cook steak in 2 Tbsp hot oil in skillet 2 minutes. Add garlic, broccoli, bell pepper, onions, and ginger paste; cook 6 minutes or until tender.
- Whisk together coconut milk, soy sauce, and cornstarch in a small bowl; add to skillet, and bring to a boil. Boil 1 to 2 minutes, stirring constantly, or until thickened. Stir in shrimp, and cook 1 minute. Stir in cilantro, if desired.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower
- 2 cloves garlic, minced
- 3 Tbsp sesame oil
- ¼ tsp kosher salt
Side Dish Instructions
- Cook cauliflower and garlic in hot oil in a large skillet 5 minutes, stirring often, until cauliflower is crisp-tender. Stir in salt; cook 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
97
|
497
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 525 | 370 | 895 |
| T. Sugs (g) | 2 | 2 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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