Black Pepper Beef Stir-fry
with cauliflower rice

Name: Black Pepper Beef Stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 Tbsp Butter; 1 Bell peppers, any color, sliced; 10 oz Broccoli, chopped; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Beef, sirloin, flank, or skirt (look for pre-sliced to save time); 1 Tbsp Oil, cooking; 1 Tbsp Water; 2 tsp Lime juice; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 3 Tbsp Bragg's / Coconut aminos; 1 Tbsp Water; 2 tsp Honey; 1 tsp Black pepper; 1 tsp Oil, toasted sesame; 1/2 tsp Red pepper flakes (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This quick stir-fry is an updated version of a recipe we first featured in 2015. Fresh cracked black pepper can really add some spicy kick and flavor to the sauce in this stir-fry, so feel free to adjust the amount you use. You'll still get plenty of flavor out of the dish.

Ingredients

Metric

Servings:

Black Pepper Beef Stir-Fry:

Cauliflower florets - 12 oz
Butter - 1 Tbsp
Bell peppers, any color - 1 , sliced
Broccoli - 10 oz , chopped
Green onions - 2 stalks , chopped, green and white parts separate
Beef, sirloin, flank, or skirt - 1 lb (look for pre-sliced to save time)
Oil, cooking - 1 Tbsp
Water - 1 Tbsp
Lime juice - 2 tsp

Black Pepper Sauce:

Ginger - 2 tsp , grated
Garlic - 2 cloves , chopped
Bragg's / Coconut aminos - 3 Tbsp
Water - 1 Tbsp
Honey - 2 tsp
Black pepper - 1 tsp
Oil, toasted sesame - 1 tsp
Red pepper flakes (opt) - 1/2 tsp

Prep

Cauliflower rice - Skip if cauliflower rice was made ahead for Monday. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make black pepper sauce - Grate ginger and chop garlic. Combine with aminos, water, honey, black pepper, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
Bell peppers / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 2 days ahead)
Beef - Slice against the grain into 2” / 5 cm strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat a wok with cooking oil over medium-high heat. Add white parts of green onions, bell peppers, and broccoli and saute until starting to darken in spots, 2 to 3 minutes.
Add water and cover wok with a lid. Steam vegetables for 2 minutes. Remove lid and continue cooking until excess water has cooked off.
Move vegetable to the sides of the pan and add steak. Saute everything until steak is nearly cooked through, 3 to 4 minutes.
Pour sauce over vegetables and steak.
Toss everything together until sauce thickens and steak is cooked through. Squeeze lime juice over stir-fry.
If cauliflower rice was made ahead, reheat in the microwave.
Serve stir-fry over cauliflower rice with green parts of green onions on top. Enjoy!

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