Mongolian Beef over Cauliflower Rice
Ingredients
- 1 smallhead cauliflower
grated
- 1 tbspcoconut oil
- ½ mediumyellow onion
finely chopped
- 1garlic clove
minced
- ½ tspHimalayan salt
- ½ tspground black pepper
- 2 tbspsesame seeds
- 1 tbspunseasoned rice vinegar
- 1 tspsesame oil
- 2 tbspcoconut oil
- ½ mediumyellow onion
diced
- ½ ccoconut aminos
- ¼ craw honey
- 2 clovegarlic
minced
- ½ tspfresh ginger
- ½ tspred pepper flakes
- 1 pinchHimalayan salt and freshly ground black pepper
- 1 tbsparrowroot powder
- 1 lbflank steak
- 1green onion
Directions
- 1
First, make the cauliflower rice: Cut the cauliflower into small florets and place in the bowl of your food processor. Pulse a few quick times (about 10 to 15) until it resembles the texture of rice
- 2
Add the coconut oil to a large skillet set over medium heat and cook the onion, garlic, sesame seeds, salt and pepper until fragrant, about 5 minutes.
- 3
Add riced cauliflower, rice vinegar and sesame oil and continue cooking for an additional 5-8 minutes, until cauliflower is cooked but remains a tad crunchy.
- 4
Kill the heat and set aside.
- 5
While the rice cooks, make the Mongolian beef: Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
- 6
Meanwhile, add the coconut aminos, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper to a glass measuring cup and mix with a flat whisk until well combined.
- 7
Pour that mixture in the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.
- 8
Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
- 9
Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.
Mongolian Beef over Cauliflower Rice
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About this Recipe
Savor the Flavor: Paleo Mongolian Beef Over Cauliflower Rice
Discover a takeout favorite made healthy and wholesome with our incredible Mongolian Beef over Cauliflower Rice recipe! Inspired by the brilliant minds behind The Paleo Kitchen by Juli Bauer and George Bryant, this dish brings all the beloved savory-sweet notes of classic Mongolian beef right to your table, but with a vibrant, grain-free twist. It’s the perfect quick weeknight meal for anyone seeking a healthy dinner option that doesn't compromise on taste.
Our Mongolian Beef recipe features thinly sliced flank steak, stir-fried to perfection and coated in a luscious, naturally sweetened sauce made with coconut aminos, honey, fresh ginger, and garlic. The hint of red pepper flakes adds just the right amount of warmth, making each bite an exciting explosion of flavor.
What truly elevates this dish is the cauliflower rice. Lightly sautéed with yellow onion, garlic, and seasoned with salt and pepper, it provides a fantastic, low-carb base that soaks up every drop of that amazing Mongolian beef sauce. Finished with a sprinkle of toasted sesame seeds and fresh green onions, it's a dish that's as beautiful as it is delicious.
Tips for Perfect Paleo Mongolian Beef
- Thin Slicing is Key: For tender beef, slice your flank steak against the grain as thinly as possible. Partially freezing the steak for 15-20 minutes can make this even easier.
- Veggie Boost: Feel free to add more vegetables to your Mongolian beef! Sliced bell peppers, broccoli florets, or snap peas would be delicious additions.
- Spice It Up (or Down): Adjust the red pepper flakes to suit your preference. For more heat, add a little extra; for less, reduce or omit them entirely.
This gluten-free and dairy-free Mongolian Beef over Cauliflower Rice is more than just a meal; it's a celebration of clean eating that proves healthy food can be incredibly satisfying. Ready in just 30 minutes, it's a fantastic way to enjoy a restaurant-quality dish at home.