ROOT DOWN RECIPE

Mongolian Beef & Cauliflower Rice

·       1 ½ pounds of sirloin

·       1/3 cup olive oil plus 1 Tbs

·       3 tablespoons coconut aminos

·       5 cloves minced garlic

·       1 ½ tablespoons of fresh grated ginger-DO NOT SUBSTITUTE WITH POWDERED GINGER! 

·       1 head of cauliflower

·       1 small bunch of green onion or scallions diced for topping 

·       salt & pepper to taste

·       ½ can coconut milk

·       3 tablespoons coconut oil

Slice sirloin into 1/8 inch strips slicing against the grain.  Place into large bowl, add coconut aminos, olive oil, garlic, salt, pepper, and ginger.  Mix all together using hands. Cover with plastic wrap and refrigerate/marinate for 1 hour. Meanwhile, grate cauliflower with cheese grater or in food processor. Season cauliflower with salt, pepper and a tablespoon of olive oil. Microwave on high in microwave safe bowl for 2 to 3 minutes stirring occasionally until desired texture is achieved. Heat 12” skillet with coconut oil on medium high heat until oil is melted.  Add beef, pouring in all ingredients from bowl.  Cook stirring occasionally until all meat browns.  Mix in coconut milk and let simmer 2-3 minutes. Plate with cauliflower. Add onions for garnish. Enjoy!

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