Teriyaki Steak and Cauli Fried Rice
Today in the MRC kitchen we are cooking up an Asian-inspired classic with a healthy twist! Teriyaki steak & cauliflower fried rice is the perfect pairing! And with only 15 minutes of cook time, this is an easy dish to whip up and serve at dinner for your family or to make as a weekly meal prep!
We know that sometimes it can be difficult to get the kids to try new vegetables, well, honestly it can be difficult for ourselves. This is the best recipe to introduce cauliflower in a new and fun way! Your family won’t know what hit them with this delicious alternative!
First, we took a look at the traditional teriyaki sauce, did you know that a 1/3 cup of your average teriyaki sauce has over 3,000 mg of sodium?? That’s 1000 mg over what the RDA states should be our daily average! For this recipe we created a low sodium, low sugar teriyaki marinade that is sure to excite your taste-buds all while keeping you on track towards your weight loss goals!
Secondly, we looked at the typical carb-heavy fried rice and made the simple swap to riced cauliflower. We filled our delicious mock rice with broccoli and green peas, but this recipe is so versatile, you can throw in any of your favorite vegetables! Zucchini, Peppers, or Mushrooms, the options are endless! Just remember, is you choose not to use green peas, you will no longer be receiving your starch serving!
For this recipe, we decided to use frozen bagged riced cauliflower versus fresh. With frozen cauliflower, as it starts to cook down in the pan, the water helps soften your mock fried rice to the desired consistency, so there is no need to use your healthy fat! You can absolutely choose to use fresh riced cauliflower, you would just want to add in about 2 tbsp of olive oil to achieve the same consistency!
- 1/4 cup Braggs liquid aminos
- 3 tbsp water
- 2 tbsp red wine vinegar
- 1 pkg splenda
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 tsp pepper
- 1 pkg Orange supplement
- 16 oz Sirloin, cut into 2 oz pieces
Mix all ingredients other than the steak together in a bowl to make your marinade.
Cut your sirloin steak into 2 oz cuts.
Mix marinade in with steak, place in refrigerator and let sit for at least one hour- as much as 12 hours!
Heat a pam-sprayed fry pan or a (non sprayed) cast iron skillet to high heat, using tongs place steak cuts in pan.
Sear on each side, turning every two minutes or so. Continue flipping until your desired cook temp. Remove from Pan and serve!
Cauliflower Fried Rice
- 2 frozen bags of Riced Cauliflower (20 oz), not thawed, but broken up in bag
- 12 oz raw or frozen Broccoli
- 1 cup frozen Green Peas
- 2 Eggs
- 4 tsp Braggs Liquid Aminos
- 1 clove garlic, minced
Heat pam-sprayed fry pan or skillet to medium-high heat, add minced garlic.
Pour in cauliflower rice, broccoli & green peas, stirring occasionally, cover and cook for about 10 minutes.
Uncover pan, move the mock fried rice mixture to the edges of the pan leaving a hole in the center. Crack two eggs into the hole and let cook until the whites just start to form, break the yolk and stir the egg into all of the vegetables. Add Braggs liquid aminos and stir. Turn heat to low-medium, cover and let simmer for two minutes before serving.
Serving size: 2 steak cuts and ¾ c cauliflower fried rice
Replaces: 4oz protein, 4 oz vegetable, 1 starch serving (if using green peas)