Directions

• Chop up the Head of Cauliflower into smaller pieces and discard most of the large stem pieces.
• Place Cauliflower into a food processor and and pulse until the cauliflower is roughly the size of grains of rice. Set Aside for now.
• Cut Flank Steak into 1/4 thick strips no longer than 2-3 inches in length. Place into Gallon size Storage Bag and add 2 TBSP of Coconut Flour to it and shake around until evenly coated.
• In a large cast iron skillet or seasoned wok, heat up TBSP of Avocado Oil, and add in the Cauliflower. Cook for approximately 5 minutes on High Heat until well cooked, but not to the point of making it mushy.
• Add some more Avocado Oil to the Skillet and add in some of the Beef and sear it on both sides for a few minutes, and then remove from the skillet and set aside. DO NOT cook it all the way through in this step.
• Add remaining Avocado Oil to the Skillet and add in the Minced Ginger and Garlic. Saute for a couple minutes, and then add in the Red Pepper Flakes, Liquid Aminos, Water, and Golden Monkfruit Sweetener and simmer on high until it begins to reduce down.
• Add in the Celery and Green Onion Stalks and saute for a minute before adding the Beef back into the skillet.
• Stir and cook on high until the beef is cooked to you liking and glazed all around with the reduced sauce. Serve on a plate or bowl on top of the Cauliflower Rice and enjoy!