Level up your basic cauliflower rice with this Cauliflower Fried Rice recipe!
Sesame oil, gluten-free soy sauce, garlic and ginger to bring out the natural flavors of the beef while chili paste adds a touch of heat. You’ll love this low carb take on classic Asian flavors!
Beef Cauliflower Fried Rice
Cauliflower seems to have taken over the world these days, and I’m not mad about it. I’ve always loved it as a vegetable, but it has an uncanny ability to mimic all sorts of starchy foods, from pizza crust to mashed potatoes to rice.
One of my FAVORITE recipes to make lately is this cauliflower fried rice with beef. The first time I made this cauliflower fried rice, it was just thrown together with random ingredients that I happened to have in the freezer. It was so good that it quickly became a favorite.
Cauliflower rice holds it’s texture and doesn’t get mushy, making it the ideal low carb substitute for traditional grains. Its mild flavor soaks in all of the bold Asian flavors that I use in this recipe, and it’s practically indistinguishable from stir fry made from regular white rice.
And since you can add it to the pan straight from the freezer – no boiling required – dinner can be on the table in well under 30 minutes. That’s what I call a weeknight win!
What is the best cut of steak for beef stir fry?
Flank steak is my favorite cut of beef to use for a stir fry recipe. It’s a thin cut, so it cooks quickly. I like to sear it quickly for that nice charred flavor, then add it back to the stir fry at the end so the inside stays closer to medium. It’s so juicy that way!
Flank steak can have a reputation for being tough, but when you slice it across the grain it’s actually super tender. It’s also typically easy to find and is pretty affordable.
If you can’t find flank steak, skirt steak makes a great substitute. I’ve also made this cauliflower stir fry recipe with small pieces of chuck roast and even with leftover ribeye. That last version was phenomenal, but a little pricey for every day.
Can I add different vegetables to this stir fry?
Absolutely! I kept things pretty simple here with traditional stir fry vegetables, but you can totally mix it up based on what you have in the kitchen. Just keep in mind that any additions will have an impact on the nutrition information, especially if you add starchy vegetables that increase the carb count.
Some great vegetables to add to your fried rice are:
- Shredded cabbage
- Sliced carrots
- Bell Pepper slices
- Snow Peas
- Sliced squash or zucchini
- Broccoli and cauliflower
- Green onion
You might also like this Honey Ginger Pork Stir Fry with Green Beans for inspiration on different takes on a classic stir fry recipe.
Time saving tips for making this beef stir fry recipe
As you know, I absolutely love finding ways to save time in the kitchen. I am a firm believer that you don’t have to slave over the stove to provide your family with truly healthy meals. So, when I find shortcuts that make my life easier without impacting the overall nutrition of the final recipe, I grab them!
- Use frozen or packaged riced cauliflower instead of ricing your own. Honestly, I even like to use Trader Joes riced cauliflower stir fry in a pinch – just add your favorite protein, scramble in an egg, and stir in some chili paste.
- Purchase your stir fry vegetables frozen or already sliced in the produce department, or prep them over the weekend. For vegetables like carrots that tend to dry out once they’re cut, you can store them in a little dish of water.
- Buy steak in bulk when on sale, slice and freeze into portions for future meals so it is a matter of thawing in the refrigerator overnight and throwing into the skillet at dinner time.
If you want to try other cauliflower recipes, there are tons with full flavor! My Cauliflower and Chard Gratin has tons of that comfort food feel you want in a casserole. Chicken Cauliflower Rice Soup is another comforting soup recipe that definitely uses the cauliflower in a great way to add texture with savory flavor. For ultimate flavor, you can also make my Red Curry Eggplant and Kale with Cauliflower Rice for a delicious richly flavored meal. For a simple side dish that will be a staple of your summertime cookouts, you’ll love my Cauliflower Tabbouleh.
- 1 pound flank steak, sliced thinly across the grain
- 2 Tablespoons olive oil, divided
- 3 cloves garlic, minced
- 6 Tablespoons soy sauce (or tamari sauce for gluten free)
- 2 tablespoons sesame oil
- 1 teaspoon sambal oelek, or your favorite chili paste
- 3 cups cauliflower rice
- ¼ cup frozen peas
- 1 red bell pepper, diced finely
- 2 carrots, shredded
- 2 green onions, sliced thinly
- 2 large eggs, lightly beaten
- In large skillet or wok, heat 1 tablespoon olive oil. Cook steak 3-5 minutes, or until deeply browned on all sides. Add garlic, soy sauce, sesame oil and chili paste; cook 2-3 minutes or until garlic is soft and fragrant and the sauce is reduced. Remove from pan and set aside.
- Heat additional 1 tablespoon olive oil in the same skillet. Add the vegetables and cook 2-3 minutes, until softened.
- Create a well in the center of the rice mixture and add the beaten eggs. Cook for 1-2 minutes, until beginning to set, then stir into the cauliflower mixture.
- Return the steak and its juices to the skillet and heat through.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 449Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 183mgSodium 1707mgCarbohydrates 15gNet Carbohydrates 12gFiber 3gSugar 7gProtein 39g