Szechuan Beef Stir-Fry

Name: Szechuan Beef Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 pound flank steak (sliced thin against the grain); 2 tablespoon gluten-free tamari; 1 tablespoon toasted sesame oil; 1 tablespoon avocado oil; 3 clove garlic (minced); 1 tablespoon fresh ginger (minced); 1 teaspoon ground Szechuan peppercorns; 0.5 teaspoon red pepper flakes; 8 ounce baby bok choy (quartered lengthwise); 12 ounce riced cauliflower; 2 green onions (thinly sliced)

Tender strips of flank steak seared with fragrant garlic, fresh ginger, and crisp baby bok choy over seasoned riced cauliflower.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 2
Cuisine: Chinese
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Carb
Low-Sugar
Low-Calorie
Keto
Paleo

Ingredients

1 pound flank steak (sliced thin against the grain)
2 tablespoon gluten-free tamari
1 tablespoon toasted sesame oil
1 tablespoon avocado oil
3 clove garlic (minced)
1 tablespoon fresh ginger (minced)
1 teaspoon ground Szechuan peppercorns
0.5 teaspoon red pepper flakes
8 ounce baby bok choy (quartered lengthwise)
12 ounce riced cauliflower
2 green onions (thinly sliced)

Instructions

Toss the sliced flank steak with 1 tablespoon of the gluten-free tamari and the ground Szechuan peppercorns in a bowl. Let sit for 10 minutes.
Heat the avocado oil in a large skillet or wok over high heat until shimmering. Add the flank steak in a single layer and sear without moving for 2 minutes until deeply browned, then stir-fry for 1 additional minute until just cooked through. Transfer the beef to a plate.
Add the baby bok choy, garlic, minced ginger, and red pepper flakes to the hot pan. Stir-fry for 2 to 3 minutes until the greens are wilted and the stems are crisp-tender.
Return the beef and its resting juices to the skillet, drizzle in the remaining 1 tablespoon gluten-free tamari and 1/2 tablespoon of the toasted sesame oil, and toss everything together for 1 minute to coat thoroughly.
In a separate non-stick skillet over medium-high heat, warm the remaining 1/2 tablespoon toasted sesame oil and sauté the riced cauliflower for 4 to 5 minutes until hot and tender. Divide cauliflower rice between bowls, top with the stir-fried beef and bok choy, and garnish with sliced green onions.

Notes

Ensure the pan is smoking hot before adding the beef to achieve a proper sear without stewing the meat.

Nutrition (per serving)

Calories: 485
Protein: 54 g
Carbohydrates: 12 g
Fat: 24 g
Fiber: 4.5 g
Sodium: 860 mg
Saturated Fat: 6.8 g
Sugar: 3.8 g
Cholesterol: 105 mg