Servings |
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Ingredients
- 10 oz sirloin steak strips
- peeled fresh garlic
- 3/4 lb cauliflower rice
- 1 red onion
- 2 heads bok choy
- 2 oz mushrooms
- chile (optional)
- basil
- 2 scallions
- 2 tbsp coconut amino acid
- lemongrass paste
- lemongrass
- fresh garlic
- fresh ginger
- tumeric
- olive oil
- salt
Ingredients
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Instructions
- Sear the steak over medium-high heat. Heat 1 tablespoon oil for 4-6 minutes, turning once, set aside.
- Make cauliflower rice by grating a head of cauliflower. Cook the cauliflower rice in the same dish as the steak in 1-2 tablespoons of oil and 2 cloves of garlic for 5-7 minutes. Transfer to bowl.
- Peel and slice red onion. Trim the bok choy and cut into pieces. Cut the mushrooms, chile, basil and scallions.
- Cook the vegetables in the same pan used for the cauliflower. Warm oil over medium-heat. Stir in onion, garlic, and cook until fragrant 1-2 minutes. Add the bok choy, mushrooms and lemongrass paste. Cook stirring to coat until the bok choy starts to soften for 2-3 minutes.
- Return the steak to the pan, add the coconut amino acid and as much chile as you like, and cook stirring occasionally. Stir in basil, season to taste with salt and pepper.
- ENJOY!
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