Paleo Savory Beef and Rice
Elevate your weeknight meals with this flavorful Paleo Savory Beef and Rice—a healthy, gluten-free twist on classic comfort food! This recipe swaps traditional rice for nutrient-packed cauliflower rice, perfectly cooked until tender. Succulent beef sirloin slices are seared to perfection and infused with bold, aromatic ingredients like garlic, ginger, and coconut aminos, bringing rich umami to every bite. Vibrant red bell peppers, julienned carrots, and fresh cilantro create a colorful medley that’s as nourishing as it is satisfying. Ready in just 45 minutes, this protein-packed dish appeals to paleo enthusiasts and anyone seeking a wholesome, low-carb dinner option. Garnished with lime wedges and green onions, it’s bursting with fresh, zesty flavor—perfect for serving warm and sharing with loved ones!
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Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1 medium head cauliflower, riced
- 0.25 cup coconut aminos
- 2 tablespoons avocado oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 4 stalks green onions, sliced
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Begin by preparing the cauliflower 'rice'. Trim the leaves and stem from the cauliflower and break it into florets.
Transfer the cauliflower florets into a food processor and pulse until the florets are broken down into rice-sized pieces. Be careful not to over-process.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add riced cauliflower and cook, stirring occasionally, for about 5-7 minutes until it begins to soften. Season with a pinch of sea salt and black pepper. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil and increase the heat to medium-high. Add the thinly sliced beef strips in a single layer and sear for about 2-3 minutes on each side or until browned. You may need to do this in batches to avoid overcrowding.
Once all the beef is seared, return it all to the skillet and reduce the heat to medium. Add the minced garlic and grated ginger, stir-frying for 1-2 minutes until fragrant.
Pour in the coconut aminos and stir to coat the beef evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.
Add the sliced red bell pepper and julienned carrot to the skillet. Continue cooking for 3-4 minutes until the vegetables are tender-crisp.
Slice the green onions and add most of them to the skillet, reserving a small amount for garnish.
To serve, spoon the seasoned cauliflower rice onto plates. Top with savory beef and vegetable mixture.
Garnish with fresh chopped cilantro, remaining green onions, and lime wedges on the side for squeezing over the dish. Serve immediately.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 36.9 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4262 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
