In the time it takes to pick up Chinese takeout, you could have this clean(er) hearty version on your dinner plates. Loaded with veggies and protein and all the Umami flavors you are craving. It’s time to test out those Chinese sauces you’ve never cooked with and reacquaint yourself with chopsticks. Enough for 2 but doubles easily for 4.
1 New York Strip Steak – Grass Fed
1 lb package Cauliflower Rice
If you already have the full head of cauliflower, feel free to rice away. Me? I’m buying this baby already riced.
1 lb Green Beans – trimmed
2 Red Bell Peppers – cut into 1-inch pieces
1/2 Yellow Onion – diced
3 Cloves Garlic – minced
3 Inches Fresh Ginger – minced
2 T Hoisin Sauce
2 T Soy Sauce
1 T Fish sauce
4 T Coconut Aminos
A great substitute for soy sauce which adds a wonderful sweetness. Sub out for soy if you can’t find it at the store or are short on time.
Red Pepper Flakes
Red Pepper Flakes
Black pepper is fine if you don’t have the fancy stuff but I love the flavor this adds.
- Slice steak at 45-degree angle into 1/4 inch slices. Season with salt and pepper.
- Blanche green beans in salted boiling water for 6 minutes. Drain (don’t rinse) and keep to the side in metal mixing bowl. Splash with 1 T of coconut aminos while they are hot.
- Heat vegetable oil in dutch oven, wok, or large frying pan over high heat. Add onion to pan. Sear half the meat with onion until cooked. Flip halfway through. Remove and add to bowl with green beans. Splash with coconut aminos.
- Repeat with the remaining half of onions and steak. Add to bowl and season with aminos and red pepper flakes to taste.
- Turn heat down to medium-high.
- Add garlic, ginger and bell pepper and toss until fragrant – about 30 seconds. Add Hoisin and fish sauce, soy sauce and 1/4 c water and scrape brown bits from bottom of pan.
- Add cauliflower rice and mix well. Let cook for about 3 minutes. Taste and season with more soy sauce and aminos to taste.
- Plate layering beans and beef over rice and peppers. ENJOY!
WHY YOU NEED THIS RECIPE:
Because you are craving some serious Chinese takeout but can’t deal with the guilt, or calling ahead, or agreeing on how many egg rolls to order. This is your jam for weeknight dinner. Under 30 minutes and everyone will agree on it. Plus, you can sneak back into the kitchen at 3 am to finish off the leftovers.
We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked OR #properly forked
Recipe created and tested in Properly Forked kitchen.