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Beef & Vegetable Stir-Fry

with Cauliflower Rice

Whole30®
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bringing you another month of delicious, Whole30® approved recipes. In this quick-cooking stir-fry, thinly sliced beef and sautéed vegetables are served over light and fluffy cauliflower rice, which takes just a few minutes in the pan to turn deliciously tender.

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fresh
ingredients
Beef & Vegetable Stir-Fry with Cauliflower Rice
Title
  • 10 oz Thinly Sliced Beef
  • ½ lb Cauliflower Rice
  • 10 oz Baby Bok Choy
  • ⅓ cup Brodo Chicken Bone Broth
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds, & Black Sesame Seeds)
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. 

Brown the beef:
2 Brown the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Start the stir-fry:
3 Start the stir-fry:

Add the chopped bok choy stems and sliced peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. 

Cook the cauliflower rice:
4 Cook the cauliflower rice:

While the stir-fry cooks, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Add the browned beef and chopped bok choy leaves to the stir-fry. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the finished stir-fry. Garnish with the togarashi seasoning. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. 

2 Brown the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Brown the beef:
Start the stir-fry:
3 Start the stir-fry:

Add the chopped bok choy stems and sliced peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. 

4 Cook the cauliflower rice:

While the stir-fry cooks, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Cook the cauliflower rice:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Add the browned beef and chopped bok choy leaves to the stir-fry. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the finished stir-fry. Garnish with the togarashi seasoning. Enjoy!