Asian Beef and Cauliflower Rice Stir-Fry

Ingredients:

    • For the Cauliflower Rice:
      • 1 medium yellow onion, peeled, halved, and diced
      • 2 cloves garlic, minced
      • 2 (1-inch) pieces ginger root, peeled and minced
      • 2 (12 oz) bags frozen riced cauliflower
      • 2 tsp toasted sesame oil (reduced from 4 tsp)
    • For the Stir-Fry:
      • 2 red bell peppers, washed, dried, seeded, and diced
      • 1 ½ lb lean ground beef (95% lean)
      • 1 (14 oz) bag shredded cabbage (coleslaw mix)
      • ½ cup low-sodium stir-fry sauce (reduced from ⅔ cup)
      • 2 tsp toasted sesame oil

Instructions:

1. Prepare Cauliflower Rice:

  • Preheat a large skillet over medium-high heat.
  • Add 2 tsp of sesame oil and swirl to coat the bottom.
  • Add the diced onion, minced garlic, and ginger.
  • Cook for about 2 minutes until they start to soften.
  • Add the riced cauliflower and cook, stirring occasionally, until tender, about 5-6 minutes.
  • Transfer to a plate and cover with aluminum foil to keep warm.

2. Cook the Stir-Fry:

  • Return the skillet to medium heat.
  • Add another 2 tsp of sesame oil and swirl to coat.
  • Add the diced bell peppers and lean ground beef.
  • Cook, breaking the beef apart with a spoon, until browned and crumbly, about 4-5 minutes.
  • When the beef is cooked through, add the shredded cabbage and low-sodium stir-fry sauce.
  • Continue to cook, stirring occasionally, until the cabbage is tender, about 3-4 minutes. Remove from heat.

3. Serve:

  • Divide the warm cauliflower rice between plates or bowls.
  • Top with the beef and vegetable stir-fry mixture.

Enjoy your delicious Asian Beef and Cauliflower Rice Stir Fry.

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