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Beef Cauliflower Protein Bowls featured image showcasing a delicious and healthy meal option.

Best Beef Cauliflower Protein Bowls

This recipe provides a delicious and healthy alternative to traditional high-carb bowls. It combines tender, marinated beef with flavorful cauliflower rice and a balanced sauce, ensuring a satisfying and protein-packed meal. Follow the key techniques to avoid blandness and mushiness for a perfect culinary experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean sirloin steak, thinly sliced against the grain
  • 2 tbsp olive oil
  • 1 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp ginger, grated
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 large head of cauliflower, riced about 4 cups
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • Salt to taste
  • Pepper to taste
  • 1/4 cup low sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tsp sesame oil
  • 1/2 tsp ginger, grated
  • 1 clove garlic, minced
  • Sesame seeds for topping
  • Chopped green onions for topping
  • Avocado slices for topping
  • Sriracha for topping optional

Equipment

  • Large skillet or wok
  • Large bowl
  • small saucepan
  • cutting board
  • knife
  • Cauliflower ricer or food processor
  • whisk

Method
 

  1. In a large bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
  2. Add the sliced beef and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes.
  3. If using a head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Alternatively, you can use pre-riced cauliflower.
  4. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
  5. Add minced garlic and cook for 1 minute more. Add the cauliflower rice, salt, and pepper.
  6. Cook, stirring occasionally, until the cauliflower is tender-crisp, about 8-10 minutes. Avoid overcooking, as it will become mushy.
  7. While the cauliflower rice is cooking, heat a large skillet or wok over high heat.
  8. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding).
  9. Sear for 1-2 minutes per side, until browned and cooked to your desired doneness. Be careful not to overcook.
  10. In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, and water.
  11. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
  12. Remove from heat and stir in sesame oil, grated ginger, and minced garlic.
  13. Divide the cauliflower rice among four bowls.
  14. Top with the cooked beef and drizzle with the sauce.
  15. Garnish with sesame seeds, chopped green onions, avocado slices, and sriracha (if desired).
  16. Serve immediately and enjoy!

Notes

For a more tender result, consider using flank steak instead of sirloin. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and cauliflower rice separately before assembling. To avoid mushy cauliflower, do not overcook it.