Ingredients:
Tamari-Ginger Sauce
3 tablespoons orange juice
3 tablespoons unsweetened applesauce
2 tablespoons tamari (soy sauce)
1 tablespoon rice vinegar
1 1/2-inch piece fresh ginger root, peeled and sliced
Bowls
1 medium head cauliflower, cut into pieces
1 tablespoon toasted organic sesame or unrefined coconut oil, divided
3/4 teaspoon sea salt, divided
10 ounces 90% lean ground beef
1 1/2 cups extra-small broccoli florets (4 ounces)
1 1/4 cups snap peas, thinly sliced lengthwise (3.5 ounces)
1/2 cup packed shredded carrot (1.5 ounces)
1 small hot red pepper, extra-thinly sliced
2 scallions, green and white parts, thinly sliced
1 1/2 teaspoons toasted sesame seeds
Instructions:
1. Add all Tamari-Ginger Sauce ingredients to a blender. Cover and puree. Set aside
2. Meanwhile, add the cauliflower pieces in two batches to a food processor; pulse until it
resembles rice or couscous. Makes about 4 cups (18 ounces) riced cauliflower.
3. Heat 1 1/2 teaspoons of oil in an extra-large (PFOA-free) nonstick skillet or a wok over
medium-high. Add the riced cauliflower and stir-fry (sauté) until lightly caramelized,
about 7 minutes. Season with 1/2 teaspoon of salt. Transfer to two meal-sized bowls.
4. In the hot skillet, heat the remaining 1 1/2 teaspoons of oil over medium-high. Add the
beef, broccoli, snow peas, carrot, hot pepper, and remaining 1/4 teaspoon salt and
sauté (stir-fry) until beef is well done and veggies are cooked through yet still firm,
about 5 minutes. Stir in the Tamari-Ginger Sauce.
5. Transfer to bowls on top of the caramelized rice cauliflower, sprinkle with the scallions
and sesame seeds, and serve.
Serves: 2
Protein: 38.75g
Calories: 502