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Peppery Steak Stir-Fry with Creamy Garlic-Coconut Cauliflower Rice.

  • 1 medium head
    cauliflower
  • 2 sticks
    celery
  • 8 fl oz
    chicken or vegetable broth
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 cloves
    garlic
  • 2
    red bell peppers
  • 1 ½ lb
    striploin (New York strip) steak
  • 2
    yellow bell peppers
  •  
    black pepper
  •  
    cornstarch
  •  
    rice vinegar
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Wash and dry the fresh produce.
    1 medium head cauliflower
    2 yellow bell peppers
    2 red bell peppers
    2 sticks celery
  • 2
    Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a large pot.
  • 3
    Peel and mince garlic. Add to the pot along with coconut milk and salt; stir to combine. Bring to a simmer over medium heat and cook, stirring occasionally, until cauliflower is soft and creamy, 10-12 minutes. Remove from heat, cover, and set aside.
    4 cloves garlic
    1 (13.5 fl oz) can coconut milk
    1 tsp salt
  • 4
    Meanwhile, seed and slice peppers into strips; transfer to a medium bowl.
  • 5
    Cut celery crosswise into ¼-inch pieces at an angle; add to the bowl with the peppers and set aside.
  • 6
    Preheat a large skillet over medium-high heat.
  • 7
    While the skillet heats up, pat steak dry with paper towels and thinly slice against the grain. Cut slices into bite-sized pieces.
    1 ½ lb striploin (New York strip) steak
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tsp toasted sesame oil
  • 9
    Add steak and stir-fry until golden brown and cooked through, 3-4 minutes. Add peppers and celery; continue to cook, stirring often, until veggies begin to soften, 3-4 minutes more.
  • 10
    Meanwhile, place broth, soy sauce, vinegar, cornstarch, and pepper in the bowl used for the veggies; whisk to combine the sauce.
    8 fl oz (1 cup) chicken or vegetable broth
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 tsp cornstarch
    1 tsp black pepper
  • 11
    Pour sauce into the skillet. Reduce heat to medium and cook, stirring often, until the sauce thickens, 3-4 minutes.
  • 12
    To serve, divide cauliflower rice and stir-fry between plates or bowls. Enjoy!