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Sweet Ginger Beef & Cauliflower Rice Bowl

Makes 2 servings

Macros: 274 cal, fat 15g, carbs 15g, fibre 3g, protein 28g


3 Tbsps Water

1 1/2 Tbsps Tamari

1 Tbsp Monk Fruit Sweetener (granulated)

1 Garlic (clove, minced)

1 1/2 tsps Ginger (minced or grated)

1 stalk Green Onion (chopped, divided)

1 Tbsp Sesame Oil (divided)

227g NY Striploin Steak (thinly sliced)

3 cups Cauliflower Rice


Add the tamari, water, monk fruit sweetener, garlic, ginger, and half of the green onion to a small bowl and mix well. Set aside. (The granulated monk fruit sweetener may not dissolve completely.)

Heat half of the sesame oil in a cast-iron pan over medium-high heat. Add the steak and cook for one to two minutes per side or until cooked to your liking. Remove from the pan.

Add the sauce to the same pan and cook for two to three minutes until the sauce has thickened. Add the steak back to the pan and stir to coat the steak in the sauce. Set aside.

Add the remaining oil to a non-stick pan over medium heat. Add the cauliflower rice and cook for three to five minutes or until the cauliflower is cooked to the desired doneness.

Divide the cauliflower rice between bowls and top with the steak and any excess sauce and the remaining green onions. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

One serving is approximately a half cup of beef and one cup of cauliflower rice.

Additional Toppings: Red pepper flakes, sesame seeds, sriracha, and/or extra tamari.

No Striploin Steak: Use top sirloin or flank steak instead.

No Tamari: Use soy sauce or coconut aminos instead.

Like it Spicy: Add red pepper flakes to the sauce.

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