Name: Pineapple, Beef & Ginger Stir-Fry with Cauliflower Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 1 ½ small pineapples; 1.02 kg striploin (New York strip) steak; black pepper; cornstarch; honey; rice vinegar; salt; soy sauce; virgin coconut oil

Pineapple, Beef & Ginger Stir-Fry with Cauliflower RicePineapple, Beef & Ginger Stir-Fry with Cauliflower Rice — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

1 ½ small pineapples

1.02 kg striploin (New York strip) steak

black pepper

cornstarch

honey

rice vinegar

salt

soy sauce

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim off the ends from the pineapple and cut off the skin, then cut lengthwise into 6 sections and cut out the cores; cut each section into bite-sized chunks and transfer to a medium bowl.

Peel and grate or mince the ginger; transfer to a small bowl.

Trim off and discard the stem end and leaves of the cauliflower; cut the head into larger pieces and, using a box grater, coarsely grate the pieces into rice-like texture.

Preheat a skillet over medium heat.

While the skillet heats up, trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle and transfer to a small bowl.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Add the grated cauliflower to the skillet and season with salt and pepper; cook, stirring occasionally, until it has softened, 4 to 5 minutes. Once done, transfer to a bowl and tent with foil to keep warm.

While the cauliflower cooks, pat dry the steak with paper towels, then thinly slice crosswise (against the grain) into bite-sized strips.

Once the cauliflower has been transferred, increase the heat to medium-high.

Add more coconut oil and the steak slices to the skillet; cook, tossing occasionally, until the pieces are nicely browned, 3 to 4 minutes total. Once done, transfer to a bowl.

While the steak cooks, in a small bowl, whisk together cornstarch with 2 tbsp of water, then add soy sauce, rice vinegar, and honey and whisk again.

Once the steak has been transferred, add more coconut oil and the ginger to the skillet; cook until fragrant, 15 to 30 seconds.

Add the pineapple to the skillet; cook until heated through, 30 seconds to 1 minute.

Return the steak to the skillet, add ½ of the green onions (save the rest for garnishing), and pour the sauce over top. Stir-fry until the steak slices and pineapple chunks are coated in the sauce and the sauce has thickened, 1 to 2 minutes.

To serve, place the cauliflower rice into a bowl, top with the stir-fry, and garnish with the remaining green onions. Enjoy!

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