Keto Mongolian Beef and Cauliflower Stir-Fried Rice
This week I’m trying to get back to some semblance of normalcy and I know I’m not the only one. There are still so many people trying figure out how to put the pieces back together after Harvey and Irma forged paths of destruction that will forever leave scars and tales of survival.
For me, part of that “normal” is to start cooking real food after weeks of getting by on whatever could be found. Stores are only just now getting stocked up again with some basics like milk, eggs and meats.
One of my new favorite meals to make is my newly created recipe for Keto Mongolian Beef. I didn’t realize how much I missed Chinese food until I made this. But unlike the typical take-out, I didn’t get sick-full, swell up like an Oompa Loompa or find the need to go back and eat more an hour later.
If you have an Instant Pot, this dish can be made in under 30 minutes (and that’s with the cauliflower stir-fried rice!). I also have adapted the recipe for crockpot cooking as well, it just takes a little extra effort but with proper planning, you can throw it all into the pot first thing in the morning and have it for dinner when you get home.
One last thing before I share these 2 fabulous recipes. As uncomfortable as things got for me and my family, we were never in danger and for that I’m eternally grateful.
For those of you that have suffered unimaginable losses, please know that you haven’t been forgotten. My husband went through Hurricane Andrew in Homestead 25 years ago and still, after all these years, suffers from PTSD... so remember to be kind to yourself, be kind to others.
If nothing else, what this last month of chaos has shown me is humanity still reigns supreme. People are inherently loving beings and sometimes it takes events like Harvey and Irma to shine the spotlight on all that’s good in this crazy world.
Love and healing-
Keto Mongolian Beef for Instant Pot or Slow-cooker
3-4 lbs of London Broil or Flank Steak
1 cup of low-sodium Tamari sauce
½ cup Swerve
2 tsps of fresh ginger, minced
3 cloves of garlic, minced
2 tbsp of olive oil
¼ cup water
Green onion for garnish
To thicken sauce after cooking:
2 tbsp of arrowroot powder
3 tbsp of water
Slice beef into cubes.
In a separate bowl, mix all other ingredients except for green onion and mix well.
Pour sauce into Instant Pot or Slow cooker.
Add beef and stir beef into sauce until it’s well coated.
If using an Instant Pot, like this, you’ll want to use the Manual cooking button and set timer for 10 minutes. At the end of the cooking time, let it sit for 10 minutes before manually releasing pressure.
Whisk arrowroot powder and water together.
Set IP to Saute and stir in the thickener. Let it thicken over 2-3 minutes
If using a slow-cooker, set time for 8 hours on low.
Remove meat and liquid and put mixture into a large pot. Over medium-high heat, add in the arrowroot/water mixture and stir well.
Let it thicken over the heat, stirring occasionally, until sauce has thickened up.
Serve with sliced green onion on top.
Cauliflower Stir-Fried Rice
- 1 medium-sized head of cauliflower(or better yet, buy the pre-riced cauliflower either frozen or fresh)
- 2 tablespoons sesame oil
- 1 cup of peas/carrots frozen mix, defrosted
- 2 garlic cloves, minced
- 3 beaten eggs
- 3 tablespoons Tamari sauce
- Pinch of pepper
- Salt to taste
- 6 green onions, minced
Clean and cut up cauliflower into florets and put into a food processor. Pulse until it looks like small grains of rice.
Heat 1 tablespoon sesame oil in a large skillet over medium low heat.
Add the garlic and peas/carrots mix and stir-fry until fragrant, about 5 minutes.
Add the cauliflower and remaining sesame oil to the pan; stir-fry quickly to cook the cauliflower to a soft (but not mushy) texture.
Make a well in the middle of the pan, turn the heat down to medium and add beaten eggs.
Scramble the eggs and mix them into the cauliflower. Add tamari sauce and green onions. Add pepper and any salt needed.