By Dahlia Gibson
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the thinly sliced flank steak to the skillet, and season with a pinch of salt and black pepper. Stir-fry for about 2-3 minutes, or until the beef is browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add broccoli florets and snow peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Return the beef to the skillet and add the coconut aminos and sesame oil. Stir well to combine and heat through for another 1-2 minutes. Adjust seasoning with additional salt and pepper, if necessary.
In a separate non-stick pan, add the cauliflower rice. Cook over medium heat for about 5 minutes, stirring occasionally, until the rice is heated through and slightly golden.
To serve, divide the cauliflower rice onto plates and top with the beef and vegetable stir-fry. Serve hot.
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By Dahlia Gibson
This Dinner Asian Stir-Fry recipe is ready in 30 minutes and features flank steak, cauliflower rice, broccoli florets and other delicious ingredients. Contains 350 calories total.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the thinly sliced flank steak to the skillet, and season with a pinch of salt and black pepper. Stir-fry for about 2-3 minutes, or until the beef is browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add broccoli florets and snow peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Return the beef to the skillet and add the coconut aminos and sesame oil. Stir well to combine and heat through for another 1-2 minutes. Adjust seasoning with additional salt and pepper, if necessary.
In a separate non-stick pan, add the cauliflower rice. Cook over medium heat for about 5 minutes, stirring occasionally, until the rice is heated through and slightly golden.
To serve, divide the cauliflower rice onto plates and top with the beef and vegetable stir-fry. Serve hot.
Calories per Serving: 350
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