Cambodian Herb-Crusted Steak with Cauliflower Rice and Keto-Friendly Vegetable Stir Fry

Allergens

None

Ingredients

• 2 lbs beef tenderloin steak
• 1 cup fresh herbs (cilantro, mint, and basil)
• 1/2 cup almond flour
• 4 tablespoons ghee or coconut oil
• Salt and pepper, to taste For the Cauliflower Rice:
• 1 large head cauliflower, riced
• 2 tablespoons ghee or coconut oil
• Salt and pepper, to taste For the Vegetable Stir Fry:
• 2 cups mixed vegetables (bell peppers, carrots, zucchini, and sugar snap peas)
• 2 tablespoons ghee or coconut oil
• 1/4 cup fish sauce
• 3 tablespoons lime juice
• 1/4 cup chopped cilantro

Instructions

1. Begin by prepping the herb crusted steak. In a food processor, blend fresh herbs, almond flour, salt, and pepper to create a paste. Rub the mixture onto the steak and let it rest in the refrigerator for 30 minutes. Next, prepare the cauliflower rice by grating the cauliflower into rice sized pieces and heating it with ghee or coconut oil until tender. Season with salt and pepper to taste. For the vegetable stir fry, heat ghee or coconut oil in a pan and saute mixed vegetables until slightly softened. Add fish sauce, lime juice, and chopped cilantro, then cook for an additional minute before removing from heat. In a separate pan, sear the herb crusted steak to desired doneness, approximately 3 minutes per side for medium rare. Allow the steak to rest for 5 minutes before slicing.

Chef’s Insight

To intensify flavors, marinate the steak for an hour before preparing.

Notes

Be sure to use high-quality beef tenderloin for optimal flavor and tenderness.