Korean Style Flank Steak and Cauliflower Fried Rice
- Danielle Singh
- Sep 5, 2016
- 2 min read
Paleo - Gluten Free - Lean Protein - Low Carb and Delicious
INGREDIENTS FOR MARINADE: 1/4 cup tamari sauce (GF soy sauce) or low sodium soy sauce 2 Tablespoons rice wine vinegar (unseasoned) 1 Tablespoon fresh ginger, peeled and grated 2 garlic cloves, minced 2 teaspoons Sriracha (Southeast Asian chile sauce) 2 teaspoons raw sugar or 1 Tablespoon honey 1 1/5 teaspoons Asian sesame oil, dark 1/4 teaspoon coursely ground pepper 1-1 1/4 lb. flank steak 2 green scallions, finely chopped Cooking spray
DIRECTIONS: 1-Trim and excess fat from flank steak. 2-In a small bowl whisk together tamari sauce, rice wine vinegar, ginger, garlic, Sriracha, sugar or honey, sesame oil and pepper. Combine steak and marinade in a large zip-top plastic bag. Seal bag: marinade in refrigerator for the next 6-8 hours or overnight, turning the bag occasionally. 3-Preheat broiler or grill. 4-Remove steak from bag, reserving marinade. Place steak on broiler pan or grill rack coated with cooking spray; brush half of reserved marinade over steak then broil or grill 6-8 minutes. Turn steak and brush remaining marinade over steak. Broil or grill an additional 6-8 minutes or until desired degree of doneness. Place steak on cutting board and allow to stand, uncovered, for 5 minutes. Thinly slice steak across the grain. Serve with cauliflower rice, snow peas and cucumber salad. Serves 4-6 Yum!
CAULIFLOWER FRIED RICE
INGREDIENTS: 1 medium-sized cauliflower, shredded into small grains 2 Tablespoons dark sesame oil 1 large carrot, diced 2 garlic cloves, minced 1 cup edamame, frozen 2 eggs or egg whites, beaten 3 Tablespoons tamari sauce for GF or low sodium soy sauce 2 green scallions, finely chopped
DIRECTIONS:
1-Shred cauliflower by using the largest side of a grater or preferably by pulsing some rough cut pieces into a food processor; this will give the cauliflower a rice like texture. 2-In a large wok or skillet; heat 1 tablespoon sesame oil over medium low heat; add carrots and garlic and stir fry until fragrant, about 5 minutes. 3-Add cauliflower, edamame, and remaining sesame oil to the pan; stir frying quickly to cook the cauliflower to a soft, not mushy, texture. 4-Next, make a well in the middle of the cauliflower, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy or tamari sauce and toss with green scallions just before serving. Delish!
Comments