One Pot Steak Stir Fry with "cauliflower" Rice

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The rice in this is actually cauliflower.  I love how light the cauliflower rice is for this dish and you can have this meal ready in no time and remember serve it right out of the pan! 




  • 1 head cauliflower, cut into florets
  • 3 4 ounce tenderloin steaks
  • 1-2 tablespoons olive oil, plus more
  • 1 1/2 teaspoon sea salt, plus more
  • 1 teaspoon freshly ground pepper, plus more
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 fresh plum tomato, diced
  • 1/4 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • 3/4 cup low sodium beef or vegetable broth
  • 2 tablespoons coconut aminos
  • 2 tablespoons worcestershire sauce


  1. Take cauliflower florets and put though your food processor with the shredding dish attached.  If you do not have one then use a box grater.

  2. Thinly slice the tenderloin fillets the season with salt and pepper.  Heat a large sauté pan or wok with olive oil.  Add steak and let cook for 2 minutes on high heat.

    Transfer meat to a plate and tent with foil.

  3. To the pan add the cauliflower and let cook for about 5-7 minutes over a medium high.  Add a little more olive oil and season with salt and pepper.  Remove from pan and set aside.

  4. Add another tablespoon of oil in the pan and once hot add in peppers, onions, garlic and tomatoes.  Season with about 1/2 teaspoon of salt and pepper.  Add in red pepper flakes.

  5. Pour in broth, coconut aminos and worcestershire sauce and let reduce to about 1/2.  Add cauliflower and steak back into the pan and toss around for about 2-3 minutes then serve!  

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