Gang – here’s a super easy, super fast dinner you can add to your Whole 30 challenge.
1 lb Beef Steak, cubed
1/2 head broccoli, chopped
½ green pepper, cut in chunks
½ red pepper, cut in chunks
½ yellow pepper, cut in chunks
½ yellow onion, cut in chunks
3-4 cloves of garlic, minced
6 TBSP Coconut Oil
¼ cup water
½ – full head of cauliflower
¼ – ½ tsp each: Rosemary, Thyme, Basil, Salt, Fresh Cracked Pepper — add Red Pepper Flakes for a spicier version.
Season the beef steak with salt and pepper. Set aside. Chop cauliflower into pieces and place in a food processor. Pulse until the cauliflower is the consistency of rice. Place 3 TBSP of Coconut Oil in a cast iron skillet. Add 2-3 cloves of minced garlic to the oil. Place all pepper chunks, broccoli and onion into the skillet as well. Sauté over medium heat until peppers and onions soften. Add beef steak and sauté until a little pink is left in the middle. Add ¼ cup of water and reduce heat to simmer.
In the meantime, add 3 TBSP coconut oil and 1 clove of minced garlic to another skillet. Add cauliflower and sauté until softened. Add Rosemary, Thyme, Basil, and salt and blend with cauliflower. Place the pepper steak over the cauliflower and top with fresh cracked pepper. Serves 2. Add with a nice salad for a simple, easy meal.
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