NUTRITION

SERVINGS

INGREDIENTS

10 ounces Top Sirloin Steak, thinly sliced

2 cups Cauliflower Rice

1 cup Sugar Snap Peas

2 tablespoons Coconut Aminos

1 teaspoon Toasted Sesame Oil

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

• 1

  Slice the beef against the grain into very thin strips to ensure tenderness.

• 2

  Heat a large skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the beef strips to the hot pan and sear quickly for 2-3 minutes until browned, then remove beef and set aside.

• 4

  Add the remaining sesame oil to the pan along with the minced garlic, grated ginger, and sugar snap peas.

• 5

  Sauté the vegetables for 2 minutes until the snap peas are bright green and slightly tender.

• 6

  Stir in the cauliflower rice and cook for an additional 3 minutes, stirring frequently to prevent sticking.

• 7

  Return the cooked beef to the skillet and pour the coconut aminos over the mixture.

• 8

  Toss everything together for 1 minute until the sauce is warmed through and coats the ingredients evenly.

• 9

  Serve immediately while the dish is steaming and fragrant.