YOUR SOLIN GENERATED RECIPE
Lean Beef Stir Fry with Bell Peppers and Cauliflower Rice
Sautéed lean beef strips and vibrant bell peppers tossed in a savory ginger-garlic sauce, served over a bed of fluffy cauliflower rice with toasted sesame seeds.
INGREDIENTS
8.5 oz Eye of Round Steak, thinly sliced
2 cups Cauliflower Rice
1.5 cups Mixed Bell Peppers, sliced
1 tsp Avocado Oil
2 tbsp Coconut Aminos
1 tsp Fresh Ginger, minced
1 clove Garlic, minced
2 tbsp Green Onions, sliced
PREPARATION
Slice the lean beef into very thin strips against the grain to ensure tenderness.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the beef strips to the hot pan in a single layer and sear for 2 minutes until browned, then remove and set aside.
In the same pan, add the sliced bell peppers and sauté for 3-4 minutes until they are tender-crisp.
Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Return the beef to the pan and pour in the coconut aminos, tossing everything together for 1 minute to glaze the ingredients.
In a separate small skillet, lightly sauté the cauliflower rice for 3-5 minutes until heated through and slightly softened.
Plate the cauliflower rice and top with the beef and pepper mixture.
Garnish with sliced green onions and a pinch of toasted sesame seeds if desired before serving.