Riced Cauliflower Steak Stir Fry
This lightened up stir fry is a base recipe that uses both the veggies you and whatever leftover protein you have on hand
Ingredients
- 1 1/2 tbsp sesame oil
- 1/2 medium onion, sliced
- 8 ounces mushrooms, sliced
- 2 cups cabbage, chopped
- 1/2 red sweet bell pepper sliced
- 1 bag frozen riced cauliflower (about 12 ounces) or rice your own from a fresh head of cauliflower
- 8 ounces sliced sirloin
- 1 cup snap peas
- 1 tsp ground ginger or to taste
- 1 tsp minced garlic
- 1/2 tsp lemon grass
- 2 tsp soy sauce or to taste
Instructions
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Heat sesame oil in large saute pan or wok over medium high heat. Add onions, mushrooms, cabbage, red pepper, ginger, and garlic. Stir frequently and cook until onions are tender, mushrooms have released some liquid and cabbage is tender crisp.
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Add riced cauliflower, sirloin steak(or protein of choice), and soy sauce. Stir well and cook until cauliflower is heated through.
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Add snap peas and cook for an additional two minutes. Serve with additional soy sauce if desired.
Recipe Notes
This recipe is designed to be a base recipe to use the veggies you have on hand or your favorite veggies of choice. I like to use sesame oil, as it adds to the authentic asian flavor but you could use your oil of choice. You could also switch up the seasonings to use what you love. I added some five spice that i have on hand. I also like to use cabbage as it adds bulk and not calories.
You could totally make this recipe have more or less servings, dependent on the amount of ingredients you have on hand.
You could sub leftover quinoa or leftover rice in for the cauliflower.
Possible vegetables: cabbage, onions, broccoli, asparagus, zucchini, yellow squash, red cabbage, green onions, napa cabbage, leeks, celery, corn, your favs!!
Possible proteins: steak, chicken, pork, shrimp, tofu, tempe, crab, black beans