Paleo-Friendly Szechuan Beef Stir-Fry with Cauliflower Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb beef sirloin, thinly sliced 1 head of cauliflower, grated into rice
• like texture 1 red bell pepper, julienned 1 large onion, thinly sliced 4 cloves garlic, minced 2 tbsp fresh ginger, minced 3 green onions, chopped 4 tbsp coconut aminos 2 tbsp sesame oil 1 tbsp tapioca starch 1 tbsp apple cider vinegar 1 tsp red pepper flakes (adjust to taste) Salt and pepper, to taste

Instructions

1. a. In a medium bowl, mix coconut aminos, sesame oil, apple cider vinegar, red pepper flakes, salt, and pepper. Add beef slices and toss to coat evenly. Let marinate for 15 minutes. b. Meanwhile, in a separate bowl, prepare the cauliflower rice by grating the head of cauliflower until it has the texture of rice. Set aside. c. In a large skillet or wok, heat a small amount of oil over medium high heat. Add garlic and ginger, stirring for about 30 seconds or until fragrant. d. Remove beef from marinade, reserving the marinade in a separate bowl. Add beef to the skillet and cook for 2 3 minutes, or until browned and cooked through. Transfer beef to a plate and set aside. e. In the same skillet, add bell pepper and onion, cooking for about 4 5 minutes or until tender crisp. f. Add reserved marinade to the skillet and bring to a boil. Cook for 1 minute, then return beef to the skillet. Toss to coat evenly with sauce and cook for another 2 minutes. g. Serve beef and vegetables over cauliflower rice, garnishing with chopped green onions.

Chef’s Insight

The combination of tender beef, savory sauce, and aromatic garlic and ginger creates a symphony of flavors that will delight your senses and make this dish a staple in your Paleo rotation.

Notes

This recipe can be easily doubled to serve more people or provide leftovers.