Beef Cauliflower Fried Rice

Oh my, this is SO good! Who says food on the Whole 30 has to be tasteless? This is the exact opposite... it is full of flavors, and makes your house smell like a Chinese restaurant too! I just got done making and eating this, and had to share it right away. :) My kids love steak, so they loved this.
Once again, it's from Against All Grain. Her recipes never disappoint me! Find the original recipe HERE. As usual, I changed a few things from the original recipe. 


Ingredients: 
  • 1 pound Top Sirloin, cut into 1/2 inch cubes
  • 6 Tbsps coconut aminos
  • 2 Tbsps toasted sesame oil
  • 1/3 cup avocado oil
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 2 tsps minced fresh ginger (I'm sure it doesn't have to be fresh)
  • 2 medium carrots, diced
  • 3 1/2 cups riced cauliflower 
  • 2 large eggs
  • 1 1/4 tsp sea salt
  • 1/3 cup frozen peas
  • 2 green onions, chopped

Directions:
     Step 1: Mix the Sirloin in a bowl with 1 Tbsp coconut aminos and 1 tsp sesame oil. 
              2: Heat half of the avocado oil in a skillet or wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant. Add the carrots and cook, stirring continuously 2 minutes more.
              3: Add the remaining oil and the riced cauliflower and continue cooking and stirring for 4 minutes longer. Transfer the cauliflower mixture to a plate and return the pan to the burner.
              4: Add the Sirloin to the pan and sear it for 30 seconds, then stir continuously until browned, about 4 minutes. Transfer the Sirloin to the plate with the cauliflower. Return the pan to the burner.
               5: Pour the eggs into the pan and stir to scramble them until they're mostly cooked through. (I did not do this, and mixed the eggs with everything else, and I thought it was fine. :) Pour the cauliflower mixture and Sirloin back into the pan and add the remaining sesame oil, coconut aminos, and salt. Stir in the peas, and cook a low for about 5-10 minutes. Top with chopped green onions and serve hot. 




I served it with roasted asparagus. I do my asparagus just like I do my broccoli and sweet potatoes. It was the perfect combination!

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