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Paleo Beef Stir Fry with Golden Cauli Rice

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 3


For the Sauce

  • 1/4 cup coconut aminos
  • 1/8 cup raw honey
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 1 tsp fresh ginger, grated

For the stir fry

  • 1 head cauliflower chopped
  • 1 small yellow onion chopped
  • 2 tbsps cocout oil divided
  • 1 pound of beef of your choice chopped into chunks or strips
  • 1/2 tspn black pepper
  • 2 cloves garlic minced
  • 2 in ginger minced
  • 1 head broccoli chopped
  • 4 carrot sticks peeled and chopped
  • Add any extra veggies of your choice! Baby bok choy, sugar snap peas, green peas etc
  • 2 tsps turmeric powder
  • 1 1/2 tsp cumin powder
  • 1 tsp red pepper crushed (omit if no heat desired)


  • In a small saucepan on medium heat, combine the stir fry sauce ingredients. Whisk ingredients until combined. Bring the sauce to a quick boil and then turn down to simmer while you cook the stir-fry.
  • Cauli rice: add the onion to a blender or food processor and mince. Then add the chopped cauliflower and process until it’s uniform. Be careful to not over-process because it will turn into mush. You may have to pull out some of the larger cauliflower pieces to keep it in “rice” form.
  • Heat 1 tablespoon of oil in a large skillet on medium heat for a minute. Then add the cauliflower rice mixture. Season with pepper to taste and saute for about five minutes. Then transfer it to a bowl and set aside.
  • Give the pan a quick wipe with a paper towel or cloth and return it to the stove.
  • Season the beef with black pepper to taste. Then heat the remaining coconut oil in the skillet on medium high heat. Add the garlic and ginger to the pan, stir and cook for a minute. Turn down the heat to medium, then add the broccoli, carrots, any extra veggies of your choice and stir thoroughly. Add the turmeric, cumin, black pepper and crushed red pepper if using. Stir again until the veggies are evenly covered. Cook for about 5-10 minutes, until veggies are soft.
  • Push the veggies to the sides of the pan (or remove them and set aside if the pan is too crowded) and add the steak to the center. Cook for 3-4 minutes or until cooked through.
  • Add the veggies back to the pan if you removed them and cover the beef and veggies with the sauce. Stir well.
  • Divide the cauliflower rice into three portions. Place two portions in glass or BPA-free plastic containers. Top each with a portion of the beef and veggie mixture. Let the meal cool for 30-40 minutes before covering and storing in the fridge. This meal will last for up to four days refrigerated and heats up well in the microwave or on the stove.
  • Eat the remaining third of the cauli rice and beef/vegetable mixture for dinner!
Tried this recipe?Let us know how it was!