Spicy Sichuan Beef Stir-Fry with Cauliflower Rice
Prep 20 min · Cook 20 min · Serves 4 · medium
Free on iPhone
A bold and flavorful GLP-1 friendly stir-fry featuring lean beef, fresh vegetables, and a savory Sichuan-inspired sauce, served over cauliflower rice for a low-carb twist.
Ingredients
- 1 lb lean beef sirloin, cut into thin strips
- 4 cups cauliflower, riced
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Sriracha, or to taste
- 1 tsp cornstarch
Instructions
- 1
1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, Sriracha, and cornstarch. Set aside.
- 2
2. Heat a large wok or skillet over high heat. Add the beef and stir-fry until browned, about 3-4 minutes. Remove beef from the wok and set aside.
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