It’s been a while since I’ve posted a recipe. Life has been sort of nuts with lots of travel and long hours working on Kale vs. Cow. But I do sometimes get a break to cook, and this recipe is fantastic. I found some confetti “rice” at Whole Foods (mini carrots, broccoli and cauliflower) today and thought it might be a great way to get a ton of veggies into my kids bellies without them complaining. Yes, even a nutritionist has a hard time getting her kids to eat veggies sometimes. It worked! They gobbled it up, and there was enough left over for a delicious lunch this week. Feel free to use regular cauliflower rice if you can’t find confetti rice, and I also think the addition of some mushrooms to the beef mixture would be lovely.
Ginger Sesame Beef with Confetti "Rice"
Author: Diana
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- 2lbs grass fed beef
- 1 onion
- 3 cloves of garlic
- 2 inches fresh ginger, peeled and grated
- ½ cup coconut aminos or reduced sodium gluten free tamari sauce
- 4 teaspoons fish sauce, divided
- 5 teaspoons sesame oil
- 3 tablespoons Gomasio or sesame seeds
- 3 scallions, chopped
- ¼ cup minced cilantro
- 1 tablespoon ghee
- 1 container "confetti rice" or cauliflower rice (about 4-6 cups)
- red pepper flakes or hot sauce to taste
Instructions
- Warm a skillet to medium heat and brown the ground beef
- Drain any extra fat
- Add the onion, garlic, ginger, coconut aminos and 2 teaspoons of the fish sauce and sauté until the onion is soft, about five minutes
- Turn off the heat and add the sesame oil, add more fish sauce if you need to add more salt
- Cover to keep warm while you cook the confetti rice
- Next, warm the ghee in a large skillet over medium heat
- Add the confetti rice or cauliflower rice and cook for about 3-5 min
- To serve, plate the confetti rice or cauliflower rice first, then add the beef mixture and garnish with the cilantro and scallions
