“Delicious Vietnamese Dinner: Paleo Lemongrass Beef Skewers and Crispy Cauliflower Rice”

Allergens

None

Ingredients

• 8 oz beef sirloin, thinly sliced 4 stalks lemongrass, bruised 2 tbsp coconut aminos 1 tbsp fish sauce 1 tsp lime juice 1/2 tsp minced garlic 1/2 tsp minced ginger 1/4 tsp black pepper, ground 1 medium cauliflower, riced 2 tbsp coconut oil Salt to taste 1 green onion, thinly sliced (for garnish)

Instructions

1. In a large bowl, combine beef, lemongrass, coconut aminos, fish sauce, lime juice, garlic, ginger, and black pepper. Mix well and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). In a large pan, heat coconut oil over medium high heat. Remove lemongrass from the beef mixture and discard. Cook beef skewers until browned on all sides. Transfer to a baking sheet and bake for 5 7 minutes or until desired doneness is reached.
3. In a separate pan, sauté riced cauliflower with a pinch of salt over medium heat for 5 6 minutes or until tender.
4. Plate the crispy cauliflower rice and top with sizzling lemongrass beef skewers. Garnish with sliced green onions and serve immediately.

Chef’s Insight

"The combination of tender lemongrass beef and crispy cauliflower rice creates a delightful textural contrast that will satisfy your palate. This Vietnamese-inspired paleo meal is perfect for those seeking an easy yet flavorful dinner option."

Notes

This recipe is suitable for low-carb, gluten-free, and paleo diets.