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Lean Beef and Broccoli Skillet with Cauliflower Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl
  • Measuring Cups

Ingredients
  

  • 1 pound lean beef sirloin, thinly sliced
  • 4 cups broccoli florets
  • 4 cups cauliflower rice
  • 2 tablespoons avocado oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 1 teaspoon cornstarch
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5 to 7 minutes until it softens slightly. Remove it from the skillet and set aside.
  • Add the remaining tablespoon of avocado oil to the same skillet. Place the sliced beef in a single layer and cook for 3 to 4 minutes until browned. Remove the beef and set it aside.
  • Add the garlic and ginger to the skillet. Stir for 30 seconds, then add the broccoli florets. Cook for 3 minutes until the broccoli turns bright green.
  • In a small bowl, whisk together the soy sauce, beef broth, and cornstarch. Pour the mixture into the skillet with the broccoli.
  • Return the beef to the skillet. Stir everything together and cook for 2 more minutes until the sauce thickens and coats the ingredients.
  • Spoon the cauliflower rice onto plates. Top with the beef and broccoli mixture. Finish with sliced green onions and sesame seeds.

Notes

Slice the beef against the grain before cooking so it stays tender. If you use frozen cauliflower rice, thaw and pat it dry first to avoid extra moisture in the pan. Leftovers keep well in the fridge for up to three days and reheat nicely in a skillet over low heat.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Mixing Bowl, Measuring Cups