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Lean Beef and Vegetable Stir-Fry with Cauliflower Rice

650 kcal · 75 g protein · 10 minutes · 1 servings

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Lean Beef and Vegetable Stir-Fry with Cauliflower Rice

This Lean Beef and Vegetable Stir-Fry with Cauliflower Rice is a flavorful, protein-packed meal that combines tender beef strips with vibrant mixed vegetables, all served over light and fluffy cauliflower rice. It's a nutritious and satisfying dish perfect for a healthy lunch or dinner.

650 kcal 75 g protein 10 minutes

Ingredients

  • Lean beef strips 6 oz
  • Mixed stir-fry vegetables (broccoli, bell pepper, snap peas) 1.5 cups
  • Cauliflower rice 1 cup
  • Soy sauce (low sodium) 1 tbsp
  • Olive oil 1 tbsp

Method

  1. Prepare Ingredients. Wash and chop the mixed vegetables into bite-sized pieces if not pre-cut. Measure out 6 oz of lean beef strips. If cauliflower rice is frozen, thaw it slightly.
    Tip: Cut vegetables evenly to ensure they cook at the same rate.
  2. Heat Olive Oil. Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking.
    Tip: A hot pan helps to sear the beef and lock in flavors.
  3. Cook Beef Strips. Add the lean beef strips to the hot oil in a single layer. Let them cook undisturbed for about 2 minutes to brown on one side, then stir and cook for another 2-3 minutes until fully cooked and no longer pink inside.
    Tip: Avoid overcrowding the pan to ensure proper browning.
  4. Add Vegetables. Add the mixed stir-fry vegetables to the pan with the beef. Stir frequently and cook for about 4-5 minutes until vegetables are tender-crisp.
    Tip: Keep the heat medium-high to retain vegetable crunch.
  5. Season with Soy Sauce. Pour 1 tablespoon of low sodium soy sauce over the beef and vegetables. Stir well to evenly coat and cook for an additional 1 minute to combine flavors.
    Tip: Taste and adjust seasoning if needed, but keep it light to maintain low sodium.
  6. Cook Cauliflower Rice. In a separate non-stick skillet, add the cauliflower rice and cook over medium heat for 4-5 minutes, stirring occasionally, until tender but not mushy.
    Tip: Avoid adding water; cauliflower rice releases moisture as it cooks.
  7. Plate and Serve. Serve the beef and vegetable stir-fry over the cooked cauliflower rice immediately while hot.
    Tip: Garnish with fresh herbs or a squeeze of lime for extra flavor if desired.

Pro tips

  • Use a wok or large skillet to allow even cooking and easy stirring.
  • Cut beef against the grain for more tender strips.