Keto Beef and Cauliflower Rice Bowl

1In a medium bowl, combine the thinly sliced beef with soy sauce, sesame oil (1 tbsp), apple cider vinegar (1 tbsp), grated ginger (1 tsp), minced garlic (2 cloves), and red pepper flakes (if using). Toss to coat, then let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2While the beef marinates, prepare the cauliflower rice. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the minced garlic (2 cloves) and sauté for 30 seconds until fragrant.

3Add the riced cauliflower to the skillet. Season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until tender-crisp. Remove from heat and set aside.

4Heat 1 tablespoon of olive oil in the same large skillet or wok over high heat. Once shimmering, add the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.

5Reduce the heat to medium-high. Add the sliced onion (1 small), bell pepper, broccoli florets (1 cup), and mushrooms to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.

6Return the cooked beef to the skillet with the vegetables. Toss everything together to combine and heat through for 1-2 minutes.

7To serve, divide the seasoned cauliflower rice among serving bowls. Top generously with the beef and vegetable stir-fry.

8Garnish with fresh chopped cilantro, a sprinkle of sesame seeds, and a lime wedge for squeezing, if desired. Serve immediately.