Name: Steak "Fried Cauliflower Rice" with Eggs, Carrots, Peas & Green Onions
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ medium heads cauliflower; 6 eggs; 1 cup frozen corn; 1 cup frozen peas; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg striploin (New York strip) steak; chili-garlic sauce; pure maple syrup; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Steak "Fried Cauliflower Rice" with Eggs, Carrots, Peas & Green OnionsSteak "Fried Cauliflower Rice" with Eggs, Carrots, Peas & Green Onions — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ medium heads cauliflower

6 eggs

1 cup frozen corn

1 cup frozen peas

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg striploin (New York strip) steak

chili-garlic sauce

pure maple syrup

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Place soy sauce, vinegar, chili-garlic sauce, and maple syrup in a medium bowl; whisk to combine the marinade.

Thinly slice steak against the grain into strips and transfer to the bowl with the marinade; toss to coat and set aside to marinate.

Wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

Meanwhile, in another medium bowl, whisk together the eggs and salt.

Once the skillet is hot, add oil and swirl to coat the bottom. Pour eggs into the skillet; scramble using a combination of stirring and folding. Cook until eggs are no longer runny, 2-3 minutes. Transfer eggs to a plate and set aside.

Return skillet to medium-high heat; add more oil and swirl to coat the bottom. Working in batches if necessary, add steak strips and marinade to the skillet; stir-fry until just cooked through, 3-5 minutes. Transfer to the plate with the scrambled eggs.

While the steak is cooking, place peas and corn in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Cut each cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate cauliflower and place in a large bowl. Set aside.

Peel and small dice carrots.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the carrot and cook, stirring occasionally, until starting to soften, 2-3 minutes.

Meanwhile, peel and mince garlic and ginger.

Add cauliflower, garlic, ginger, and salt to the pot with the carrot; continue to cook, stirring occasionally, until cauliflower begins to soften, 4-5 minutes.

While the cauliflower is cooking, trim green onions and cut crosswise into ¼-inch pieces.

Add peas, corn, green onion, scrambled eggs, steak, and any accumulated juices to the pot; stir to combine and continue to cook until fragrant and heated through, 3-4 minutes. Remove from heat.

To serve, divide fried cauliflower rice between bowls. Drizzle with additional oil and soy sauce, then sprinkle with sesame seeds. Enjoy!

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