Asian Beef and Fried Cauliflower Rice Bowls
This post submitted to Fight Back Fridays on Food Renegade!
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I had some grass-fed stew meat from Meadowhaven Farms defrosted but didn’t feel like making soup or stew. I also had a head of cauliflower in the fridge that was in danger of sprouting legs and killing me in my sleep if I didn’t use it soon. So I finagled a way to use them both. Take that!
I used a crockpot for the beef since stew meat – especially the leaner grass-fed kind – really needs to cook quite a bit to tenderize. Feel free to use any cut of beef you want or have on hand. If you’re going to use the stovetop, I recommend cooking this for least an hour or two on simmer. If you’re using a fatty, softer meat like strip or flank, you could get away with cooking for less time.
I use cauliflower rice because although I don’t have a problem with regular rice, the nutritional profile is really low (non-existent, really) compared to a beautiful head of cauliflower.
This recipe has a lot of steps because I kind of have to give you two recipes at once, but I promise you it’s very easy. For those that might not know, tamari and coconut aminos are gluten-free, way healthier, alternatives to soy sauce.
Asian Beef and Fried Cauliflower Rice Bowls
What you need:
For the meat:
- 1-1.5 lbs stew meat
- 1/4 c. tamari or coconut aminos
- 1/4 c. green onions
- 1 large orange, peeled and diced (or 1 can mandarin oranges in own juce)
- 1 c. beef stock
- 4 tsp sucanat
(non-refined organic dehydrated cane juice similar to brown sugar), sub equal amount honey
- 1 tbsp. garlic
For the “rice”
- 1 head cauliflower, “riced”
- 2 tbsp fat (I used butter)
- 1 tbsp garlic, minced
- 1/4 c. yellow chopped onions
- 2 tbsp tamari or coconut aminos
- 1 tbsp green onion, diced
- 2 eggs
- 1 tbsp sesame seeds, optional
What you do:
For the meat:
- Quickly sear meat to brown on all sides.
- Add to pot with all other ingredients. Set crockpot to low for 6-8 hours or simmer on stove for 1-2 hours.
- When meat is done, remove with a slotted spoon and set aside in the oven or covered with foil to keep hot.
- Strain off the juice the meat cooked in and bring to a boil on the stovetop.
- Add an additional 1 tbsp tamari and 1 tbsp honey and reduce to half.
For the rice:
- To make the cauliflower rice, you can use your food processor and pulse coarsely chopped pieces until they are small, the size of rice.
- You can also use a box grater or just chop very finely with a knife.
- Melt butter on medium in large frying pan and add garlic yellow onion, cook until translucent.
- Add cauliflower rice and stir well, coating.
- Drizzle the tamari over the rice.
- Stirring constantly, cook for 3-5 minutes.
- Make a small hole in the middle of the pan and crack your eggs.
- Break yolk with spatula and stir in the circle until it starts to cook.
- Gradually work the egg through the rice.
- Stir and cook until egg cooked and texture desired is reached. I prefer mine a bit crispy so I cook it longer.
- Put your “fried rice” into a bowl and top with your cooked beef.
- Drizzle with your reduction and top with green onions for garnish.
Quick sear in my cast-iron pan!
Meat in the crockpot with all other ingredients
"Ricing" the cauliflower
Doesn't it look like rice?
Making the hole for the eggs
Break the yolk and stir in the center until the eggs start cooking, then stir in with the rest of the rice
Egg cooked through
Want a healthy snack or light lunch? Just make the rice!
I love my chopsticks
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I am so trying this.
Well, I voted for the fish, so when you elected to post this one I was all “Thanks for you nothing LADY”(not really) but then I read how yummy this looks and all is forgiving.
Seriously. NOM.
I never thought to use stew meat for something other than a traditional stew. This looks fabulous!
I’m going to make this tonight. My husband won’t eat cauliflower in its traditional form (I like it a lot) so maybe he will eat it this way. Also going to make some lettuce wraps to go with it in case he hates it. Thanks for the great idea :)
Do you think I could replace the Tamari/Coconut Aminos with Bragg’s Liquid Aminos? I think this would work, but not sure? Thanks
Yes, as long as it’s a soy sauce flavor!!!
Made this last night (with a little ground turkey and a little ground pork instead of beef). I was surprised how good it was. My husband was neutral about it but thought it was over cooked rice until I told him otherwise. The kids wouldn’t eat it (they won’t eat anything at this point in life). But my mom and I liked it a lot. Thanks :)
Made this with thin cut london broil grilled rare. It changed my life.
Love the website redesign by the way!
YUM, I will be making this for sure! I love the idea of adding the eggs!
When I saw this recipe a few days ago I thought – hey I have some defrosted stew meat and cauliflower!
I think we’ll definitely make this recipe – especially as we have a fresh side of beef in our freezer – but the flavoring was a little overwhelming. I used low-salt tamari and beef broth (not homemade sadly) and even the sauce that was in the meat (not the reduced either) was really strong. Next time I’ll try cutting down the tamari and using my own broth as I finally have bones again!
The fried rice was really amazing too. I’ve been really creative with cauliflower but hadn’t considered this method. I threw in some pea/carrot combo from the freezer too.
I also made some cooked spinach with sesame and served it along side cold. It made a nice accompaniment. Some how I always think dinner needs three things. :)
Thanks for the great primal/paleo recipes!
Oh right Michelle, the store-bought broth can be very salty. I’m sorry you had an issue with it. I’ll update the post to let others know, thanks.
I made this Friday night for my extremely picky boyfriend, whom by the way, I NEVER receive compliments from regarding my cooking other than a casual “it’s good” (his mother is practically a chef, so I have tough shoes to fill) For this meal, I received an enthusiastic “this is delicious!” and he cleaned his plate, asking for seconds. It only took me 4 years to get that reaction, but it was definitely worth it. Thanks for the recipe. This is for sure a new staple in our kitchen. xo