Filed Under: Beef, Cauliflower, low-carb, stir-fry, Thai Food

Thai Basil Beef Stir-Fry with Fried Cauliflower Rice

The perfect, practically-carb-free (!) beef stir-fry recipe with rice...made from cauliflower so there's very little guilt or carbs in the whole meal.

September 23rd, 2016

From The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier

This way-better-than-takeout dish is also quick and easy—perfect for a weeknight meal...and the left-overs (if there are any!) make a great faux-take-away lunch the next day.

6 servings
  • 3 tbsp organic gluten-free tamari or coconut amino acids
  • 1 tbsp fish sauce (make sure it has only 3 ingredients: fish, salt + water)
  • 1 tbsp filtered water
  • 1⁄2 tsp freshly ground white pepper
  • 3 tbsp coconut oil (approx.), divided
  • 1 lb beef flank steak, cut into thin strips
  • 4 baby bok choy, leaves pulled apart and hearts halved
  • 3 cloves garlic, minced
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 large onion, halved and sliced
  • 1 1⁄2 cups fresh Thai basil leaves
  • Fried Cauliflower Rice
  • 1 medium head cauliflower (about 2 lbs), cut into 2-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped carrot
  • 2 cloves garlic, minced
  • 1 cup chopped cremini or button mushrooms
  • 1⁄2 cup chopped red bell pepper
  • 1⁄2 cup chopped yellow bell pepper
  • 1⁄2 cup chopped green onions
  • 2 large free-range eggs, beaten
  • 2 tbsp organic gluten-free tamari or coconut amino acids
  1. In a medium bowl, combine tamari, fish sauce, water and pepper. Set aside.

  2. In a large skillet, heat 2 tbsp (30 mL) coconut oil over medium heat. Add beef and cook, stirring, for about 5 minutes or until cooked to desired doneness. Transfer beef and any drippings to the bowl with the tamari mixture and stir to combine.

  3. Return the skillet to medium heat and melt the remaining coconut oil. Add baby bok choy, garlic, red pepper, yellow pepper and onion; cook, stirring often and adding more coconut oil if needed, for about 8 minutes or until vegetables are softened.

  4. Add beef mixture and cook, stirring, for 3 to 4 minutes or until beef is heated through. Turn off heat, add basil and cook, stirring, until basil is wilted.

  5. Fried Cauliflower Rice: In food processor, pulse half the cauliflower to the consistency of rice. Pour into a large bowl and repeat with the remaining cauliflower

  6. In a large skillet, heat oil over medium heat. Add onion and carrot; cook, stirring, for 3 minutes. Add garlic and mushrooms; cook, stirring, for 2 minutes. Add red pepper, yellow pepper and green onions; cook, stirring, for 1 minute. Stir in cauliflower rice until well combined. Cover and cook for 3 minutes.

  7. Stir rice well and push it to one side of the skillet. Pour eggs onto the empty side and cook, stirring and scraping from the bottom of the pan, until well scrambled. Mix the entire mixture together until well combined. Sprinkle with tamari and mix well. Serve immediately.

Thai Basil Beef Stir-Fry with Fried Cauliflower Rice
Tango Photography

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