I never thought I would eat something even remotely resembling this after switching to Paleo. When I took the first bite, a stream of happy expletives came pouring out of my mouth that I will spare you all from reading.
Let's just say, I F%$@#* LOVED IT!
I got this recipe from a blog (cupcakesomg.blogspot.com) who adapted it from the Make It Paleo cookbook (that I don't own, but hey, my birthday is coming up). I didn't change anything, but I did figure out how to cut down on prep time with some shortcuts which I will share at the end. This meal does come together very quickly. I also served mine over cauliflower rice, you know, so I could get the full Chinese Food Takeout experience - so I will add those cooking steps in as well.
- Extra virgin olive oil
- 1 medium-sized head of cauliflower
- 2 Tbsp sesame oil
- 5 cloves garlic, minced
- 2 Tbsp ginger, minced
- 1-2 lbs. beef, cut into 1" cubes
- 4-6 cups broccoli florets
- 1/2 cup green onion, thinly sliced (white and light green parts only)
- 1/4 cup coconut aminos
- salt and pepper to taste
- 1 tsp. red pepper flakes (optional)
- 1 Tbsp white sesame seeds, for garnish
- Cut cauliflower into florets (discard the stem and leaves) and pulse in a food processor until you get the consistency of rice.
- Heat about a tablespoon or two of olive oil in a large frying pan over medium-high heat. Add cauliflower and a few pinches of salt and saute a few minutes until soft, but not mushy. Let stand off to the side in a bowl. You can clean out the pan by wiping with a paper towel and prepare for the next cooking steps.
- Heat sesame oil in a wok or skillet over high heat.
- Add garlic and ginger to wok, and saute for 2 minutes until oil is infused.
- Add steak, stirring until browned on all sides.
- Once steak is seared, add broccoli. Continue to saute over high heat.
- Add green onion, and an extra tablespoon of oil if needed.
- Add coconut aminos and season with salt, pepper, (and red pepper flakes).
- Continue to saute another 2-3 minutes, until all the flavors are combined.
- Garnish with a sprinkle of sesame seeds and serve over cauliflower rice.
And now time for the SHORTCUTS! mmmm... shortcuts
- Buy bagged cauliflower and broccoli that are already cut into florets.
- Use a garlic press to crush the garlic instead of mincing.(Don't try it on the ginger; I did and all it did was smush it and squeeze out the juice.)
- Instead of fresh garlic you could also substitute a tsp of garlic powder.
- Use about a tsp of powdered ginger instead of peeling and mincing fresh.
- Buy beef that is already pre-cut - usually called stirfry beef.