Cauliflower Rice Beef Stir-Fry with Bell Peppers
Nutritional Information
A filling, whole-food stir-fry using riced cauliflower and fresh ground beef seasoned with garlic, ginger and lime—no sauces or oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs fresh ground beef (prefer 80/20 or 85/15), whole
- 4 cups cauliflower florets, riced in a food processor
- 1 medium red bell pepper, thinly sliced
- 1 thumb fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 sprig cilantro, chopped (optional)
- To taste sea salt and black pepper
Heat a heavy skillet over medium-high heat. Crumble ground beef into the pan and cook until browned, stirring to break up (no added oil—use beef fat). Season with salt and pepper.
Push beef to the side; add garlic and ginger to briefly toast in residual fat, then stir into beef.
Add sliced bell pepper and cook 2–3 minutes until slightly softened.
Add riced cauliflower and cook 4–6 minutes until tender but not mushy. Stir frequently to combine and warm through.
Finish with lime juice and chopped cilantro. Adjust seasoning and serve hot.
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