Artificial Food Coloring Free Asian Beef and Vegetables
Total time55 min
Prep time20 min
Cook time20 min
4.9(30)
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 tsp arrowroot powder
- ¼ tsp crushed red pepper flakes
For the stir-fry
- 2 tbsp coconut oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium head broccoli, cut into small florets (about 3 cups)
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 2 cups snap peas, trimmed
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/4 tsp salt. Toss to coat and let marinate at room temperature for 15 minutes.
- 2
While the beef marinates, pulse the cauliflower florets in a food processor in two batches until they resemble coarse rice grains, about 8–10 pulses. Do not over-process — the pieces should be roughly the size of rice, not a paste.
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