Mongolian Beef over Cauliflower Rice

SERVES: 3 to 4 | PREP TIME: 15 minutes | COOK TIME: 15 minutes


3 to 4 cups (540 to 720 grams) Cauliflower Rice (see here)

2 tablespoons coconut oil

½ medium yellow onion, diced

½ cup (120 ml) coconut aminos

¼ cup (60 ml) organic honey

2 cloves garlic, minced

½ teaspoon grated fresh ginger

½ teaspoon red pepper flakes

pinch of coarse sea salt and freshly ground black pepper

2 tablespoons arrowroot powder

1 pound (455 grams) flank steak, thinly sliced against the grain

3 to 4 fried eggs (optional)

1 green onion, sliced, for garnish


  1. Make the cauliflower rice.
  2. While the rice cooks, make the Mongolian beef: Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes, then add the coconut aminos, honey, garlic, ginger, red pepper flakes, and a pinch of salt and pepper.
  3. Let the mixture come to a low boil. Then add the arrowroot powder to the pan, 1 tablespoon at a time, while continuously whisking until the mixture is thickened, about 5 minutes.
  4. Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 8 to 10 minutes, or until no red meat is apparent, flipping halfway through.
  5. Once the meat has cooked through, place over cauliflower rice and top with a fried egg, if desired, and the chopped green onion.