steakmag March 21, 2015 Comments Off on MONGOLIAN BEEF OVER CAULIFLOWER RICE


  • 1 small head cauliflower, grated
  • 1 tablespoon coconut oil
  • 1/2 medium yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons sesame seeds
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
Mongolian Beef
  • 2 tablespoons coconut oil
  • ½ medium yellow onion, diced
  • ½ cup (120 ml) coconut aminos
  • ¼ cup (60 ml) raw honey
  • 2 cloves garlic, minced
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon red pepper flakes
  • pinch of Himalayan salt and freshly ground black pepper
  • 1 tablespoon arrowroot powder
  • 1 pound (455 grams) flank steak, thinly sliced against the grain
  • 1 green onion, sliced, for garnish


  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.

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