Name: Cauliflower Fried Rice with Steak
Total time: 30 min
Ingredients: 8 ounces flank steak, thinly sliced; 4 tablespoons reduced-sodium tamari, divided; 1 tablespoon Shaoxing rice wine or dry sherry; 4 tablespoons canola oil, divided; 2 large eggs, lightly beaten; 1 cup diced carrots; 4 scallions, sliced, greens and whites separated; 1 cup frozen peas; 2 cloves garlic, minced; 1 tablespoon minced peeled fresh ginger; 4 cups riced cauliflower (see Tip); 2 teaspoons sesame seeds; 1 teaspoon toasted sesame oil

Directions

Step 1

Toss steak with 1 tablespoon tamari and rice wine (or sherry) in a medium bowl.

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Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring, until set, about 1 minute. Transfer to a bowl.
Step 3

Increase heat to medium-high and add 2 teaspoons oil and the steak to the pan. Cook, stirring, until the steak is no longer pink, 2 to 3 minutes. Transfer the steak and any accumulated juices to the bowl with the eggs.
Step 4

Add 2 tablespoons oil, carrots and scallion whites to the pan; cook, stirring, until the carrots are starting to soften, 3 to 5 minutes. Stir in peas, garlic and ginger. Cook, stirring, until the garlic is fragrant and the carrots are tender, 2 to 3 minutes more. Transfer the mixture to the bowl with the steak.
Step 5

Add the remaining 1 tablespoon oil and riced cauliflower to the pan. Cook, stirring occasionally, until the cauliflower is tender, 3 to 5 minutes. Stir in the reserved eggs, steak and vegetables and the remaining 3 tablespoons tamari. Serve topped with scallion greens, sesame seeds and sesame oil.

Tips

Tip: You can buy riced cauliflower fresh or frozen in nearly every grocery store these days. Or DIY by pulsing cauliflower florets in a food processor until finely chopped. For the best results, don't fill your food processor more than three-fourths full.

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving:

355 calories; protein 22.1g; carbohydrates 15.2g; dietary fiber 5g; sugars 5.7g; fat 21.6g; saturated fat 3.3g; cholesterol 128.1mg; vitamin a iu 6320.2IU; vitamin c 53.3mg; folate 54.2mcg; calcium 94.1mg; iron 3.3mg; magnesium 38.1mg; potassium 442.5mg; sodium 853mg.

Exchanges:

3 1/2 fat, 2 lean protein, 1 vegetable, 1/2 medium-fat protein, 1/2 starch

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts