Mongolian Beef over Cauliflower Rice

Serves 3 -4 | Prep Time: 15 mins | Cook Time: 15 mins

Here’s a great recipe that’s cheap, healthy, paleo, nutritious, extremely easy and fan-flippin’-tastic!

Please feel free to comment if you try it out yourself.

Also feel free to message me for questions/tips, or a digital copy or you can copy and paste yourself as well.

Train Smart. Eat Smarter. Stay Fit.

-Eric

Ingredients:

3 to 4 cups of Cauliflower Rice (click here for the recipe Cauliflower Rice)

2 TBS of coconut oil (or olive oil)

½ cup coconut aminos (or soy sauce works just fine)

½ medium yellow onion, diced

½ cup organic honey

2 garlic cloves, minced

1 TSP grated fresh ginger

1 TSP red pepper flakes (or to taste)

Seat salt and pepper to taste

2 TBS arrowroot powder (I used cornstarch to thicken)

1PD Flat Iron steak (or Flank), sliced thin against the grain

3 to 4 fried eggs (or more)

1 -2 green onion, sliced for garnish

Process:

1. Make cauliflower rice.

2. While rice cooks, make Mongolian Beef. Heat the oil in a large pan over medium heat. Add the onion and cook for 2 mins, then add coconut aminos, honey, ginger, red pepper flakes, salt, salt and pepper.

3. Let mixture come to a low boil. Then add the arrowroot 1 TBS at a time while continuously whisking until the mixture is thickened. About 5 minutes.

4. Place the steak slices in the pan, distributing them throughout the pan so not to overcrowd them. Simmer the meat in the pan for 8 to 10 mins or until desired “done-ness”, flipping halfway through.

5. Once the meat is done, serve over the cauliflower rice with fried egg and green onion to garnish.

DELICIOUS!!!

****NOTE**** We doubled the recipe because it keeps great for easy leftovers. Enjoy.