Prep: 20m Cook: 20m Total: 40m
Ingredients
- 1 lb flank steak (see Note)
- 1 Tbsp avocado oil
- 1 small head broccoli, cut into small florets
- 1 carrot, diagonally sliced
- ½ onion, thinly sliced
- 1 clove garlic, minced
- ½ Tbsp minced ginger
- 2½ Tbsp coconut aminos
- 1½ Tbsp fresh lime juice
- ½ Tbsp fish sauce
- 1 tsp arrowroot
- ½ tsp crushed red pepper
- 1 (12-oz) pkg cauliflower florets
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp avocado oil
- 2 Tbsp chicken broth
Instructions
Thinly slice steak across the grain. Cook steak in hot oil in a large nonstick skillet over medium-high heat 2 minutes, stirring once. Remove steak from skillet; keep warm. Add broccoli, carrot, 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. Note: Partially freeze steak for easy slicing.
Pulse cauliflower 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.
