Weeknight Beef & Broccoli over Seasoned Cauliflower Rice
This might just be one of the fastest and most satisfying meals I've ever made. EVER. If you have 10 minutes and these 6 ingredients, you'll also be thankful to be sitting around the dinner table instead of slaving over the stove tonight.
- 2 1/2 - 3 lb. sirloin steak, thinly sliced
- 2 - 3 cups fresh broccoli florets
- Juice of 1 lime
- 2 Tablespoons coconut aminos
- 1 (12 oz.) bag frozen riced cauliflower
- 1 small onion, finely chopped
Set a steamer basket over a medium sized pot filled with about 1 - 2 inches of water. Bring to a soft boil. Once streaming, add broccoli to the basket, and cook until tender but still crunchy (about 5 minutes). Remove from the steam when done and too into a large bowl. Season with salt and pepper.
Meanwhile, heat a cast iron skillet over medium high heat. When hot, sprinkle the surface generously with course sea salt (and a little steak seasoning, if you have it). Add the steak in a single layer (cook in 2 batches, if needed). Sauté for just a minute or two, until just a little pink color remains, then flip each piece, cooking an additional 30 - 60 seconds. (Remember, this is steak and not ground beef, so you don't have to cook it all the way through. This helps ensure it remains tender and juicy.) Add the steak to the same large bowl add the broccoli. Squeeze 1 half of the lime over the mixture with 1 Tablespoon coconut aminos and lightly toss to combine.
To the now empty cast iron pan, drizzle 1 Tablespoon olive oil and quickly sauté the diced onions until translucent and lightly browned. Add in the frozen cauliflower rice, season with salt and pepper, and stir frequently until cooked through and the water has evaporated. Squeeze the remaining lime half over the rice and add the last 1 tablespoon coconut aminos. Stir before adding it to the bowl with the beef and broccoli. Enjoy!