Name: Ginger Beef, Bell Pepper & Cabbage Stir-Fry with Cauliflower Rice
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (340 g) bags frozen, riced cauliflower; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1.02 kg lean ground beef; 3 red bell peppers; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 1 ½ medium yellow onions; stir-fry sauce; toasted sesame oil

Ginger Beef, Bell Pepper & Cabbage Stir-Fry with Cauliflower RiceGinger Beef, Bell Pepper & Cabbage Stir-Fry with Cauliflower Rice — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 (340 g) bags frozen, riced cauliflower

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1.02 kg lean ground beef

3 red bell peppers

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

1 ½ medium yellow onions

stir-fry sauce

toasted sesame oil

Instructions

Peel, halve, and small dice onions. Peel and mince garlic.

Preheat a large pot over medium-high heat.

While the pot heats up, wash, dry, peel, and mince ginger.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, ginger, and riced cauliflower. Cook, stirring occasionally, until cauliflower is tender, 6-7 minutes. Transfer cauliflower rice to a large plate and cover with aluminum foil. (Reserve pot for later use.)

Meanwhile, wash, dry, trim, and seed bell peppers; small dice.

Return pot to medium heat, add more oil, and swirl to coat the bottom. Add bell pepper and beef; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

When the beef is done, add shredded cabbage and stir-fry sauce to the pot. Continue to cook, stirring occasionally, until the cabbage has softened, 4-5 minutes more. Remove from heat.

To serve, divide cauliflower rice between plates or bowls. Top with beef stir-fry and enjoy!

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