Beef & Snow Pea Stir Fry with Cauliflower Rice

Loop & Dash

Better than takeout and faster, too! Tender steak and crunchy snow peas will give you the takeout feel without the takeout calories.

Servings: servings

Season flank steak with kosher salt and pepper. In a large skillet over medium heat, add sesame oil and when hot, add steak. Sautee until cooked through, cooking liquid has evaporated and it is beginning to brown.
Whisk together the soy sauce, cornstarch, and ginger in a small bowl. To the skillet, add 1 tbsp of vinegar and deglaze the pan, scraping up any browned pits that stick to the bottom of the pan.
Add soy sauce mixture and snow peas and turn the heat to medium-low. Toss to coat everything in the pan and cook covered until snow peas are bright green and starting to soften.
In the meantime, add the frozen cauliflower rice to a large skillet. Cook over medium heat until vegetables are hot and liquid has evaporated about 6-8 minutes. Add the soy sauce and sesame oil and cook for 2 minutes more, stirring frequently.
To serve, spoon the cauliflower rice into bowls and top with the meat and snow pea mixture.

It’s easiest to cut the flank steak thinly if it is very cold or a little frozen. Pop it in the freezer for a few minutes before slicing.
You can easily grate fresh ginger using a microplane. If you don’t have one, it also works to finely mince it for this recipe. Just use a vegetable peeler to peel off the outside skin and cut into thin slices, then turn again and cut into matchsticks. This will make it easier to mince it into small pieces.
Feel free to use your microwave for the cauliflower rice. Just cook it according to the directions on the package and add it to the skillet with the soy sauce and sesame oil after it is cooked.

Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash – we can’t wait to see what you’ve made!