Pepper Steak with Coconut Cauliflower Rice
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $30.00
- Nutrition
- 580 cal · 42g protein
- skillet
- high-protein
🍳 2 pans · Picky-eater safe bet: raw veg on the side
Pepper Steak with Coconut Cauliflower Rice is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $30 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Mini food processorDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steak
- 1 head cauliflower
- 1 can coconut milk
- 2 count red bell pepper
- 1 count yellow bell pepper
- 2 count celery
- 4 cloves garlic
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tbsp toasted sesame oil
- 1 pinch salt and black pepper
Steps
- Cut the cauliflower into chunks and pulse in a food processor until rice-sized (or use 4 cups store-bought cauliflower rice). Mince the garlic. Slice the peppers into strips and the celery thinly.
- Pat the steak dry and slice it thinly against the grain. Toss with the cornstarch, 1 full teaspoon coarsely ground black pepper, and 1/2 teaspoon salt.
- In a saucepan, cook half the garlic in a drizzle of sesame oil 30 seconds, then add the cauliflower rice, coconut milk, and 1/2 teaspoon salt. Simmer uncovered 10 to 12 minutes, stirring now and then, until the cauliflower is tender and creamy.
- Heat the remaining sesame oil in a large skillet over high. Sear the steak in a single layer 1 to 2 minutes per side until browned (145°F); work in two batches so it browns. Move to a plate and rest 3 minutes.
- Add the peppers and celery to the hot skillet and stir-fry 4 minutes. Add the remaining garlic, tamari, and rice vinegar and cook 1 minute, scraping up the browned bits.
- Return the steak and its juices to the pan and toss to coat. Spoon the coconut cauliflower rice into bowls and top with the pepper steak.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 18 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 38 g
- Saturated fat
- 14 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop