Asian Beef and Fried Cauliflower Rice Bowls

Asian Beef and Fried Cauliflower 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.