I had some grass-fed stew meat from Meadowhaven Farms defrosted but didn’t feel like making soup or stew. I also had a head of cauliflower in the fridge that was in danger of sprouting legs and killing me in my sleep if I didn’t use it soon. So I finagled a way to use them both. Take that!
I used a crockpot for the beef since stew meat – especially the leaner grass-fed kind – really needs to cook quite a bit to tenderize. Feel free to use any cut of beef you want or have on hand. If you’re going to use the stovetop, I recommend cooking this for least an hour or two on simmer. If you’re using a fatty, softer meat like strip or flank, you could get away with cooking for less time.
I use cauliflower rice because although I don’t have a problem with regular rice, the nutritional profile is really low (non-existent, really) compared to a beautiful head of cauliflower.
This recipe has a lot of steps because I kind of have to give you two recipes at once, but I promise you it’s very easy. For those that might not know, tamari and coconut aminos are gluten-free, way healthier, alternatives to soy sauce.
Asian Beef and Fried Cauliflower Rice Bowls
What you need:
For the meat:
- 1-1.5 lbs stew meat
- 1/4 c. tamari or coconut aminos
- 1/4 c. green onions
- 1 large orange, peeled and diced (or 1 can mandarin oranges in own juce)
- 1 c. beef stock
- 4 tsp sucanat (non-refined organic dehydrated cane juice similar to brown sugar), sub equal amount honey
- 1 tbsp. garlic
For the “rice”
- 1 head cauliflower, “riced”
- 2 tbsp fat (I used butter)
- 1 tbsp garlic, minced
- 1/4 c. yellow chopped onions
- 2 tbsp tamari or coconut aminos
- 1 tbsp green onion, diced
- 2 eggs
- 1 tbsp sesame seeds, optional
What you do:
For the meat:
- Quickly sear meat to brown on all sides.
- Add to pot with all other ingredients. Set crockpot to low for 6-8 hours or simmer on stove for 1-2 hours.
- When meat is done, remove with a slotted spoon and set aside in the oven or covered with foil to keep hot.
- Strain off the juice the meat cooked in and bring to a boil on the stovetop.
- Add an additional 1 tbsp tamari and 1 tbsp honey and reduce to half.
For the rice:
- To make the cauliflower rice, you can use your food processor and pulse coarsely chopped pieces until they are small, the size of rice.
- You can also use a box grater or just chop very finely with a knife.
- Melt butter on medium in large frying pan and add garlic yellow onion, cook until translucent.
- Add cauliflower rice and stir well, coating.
- Drizzle the tamari over the rice.
- Stirring constantly, cook for 3-5 minutes.
- Make a small hole in the middle of the pan and crack your eggs.
- Break yolk with spatula and stir in the circle until it starts to cook.
- Gradually work the egg through the rice.
- Stir and cook until egg cooked and texture desired is reached. I prefer mine a bit crispy so I cook it longer.
- Put your “fried rice” into a bowl and top with your cooked beef.
- Drizzle with your reduction and top with green onions for garnish.
This post submitted to Fight Back Fridays on Food Renegade!