This recipe just screams flavor! Did you know a 3-ounce serving of lean beef provides 25 grams of protein and 10 essential nutrients? Thats the small size of a deck of cards!
New research indicates that evenly distributing daily protein intake at meals and snacks throughout the day (~20 to 30g/meal) helps maintain a healthy weight, support a healthy metabolism, and age more vibrantly—which makes this a great recipe for breakfast, lunch, or dinner!
- 1 Tbsp cornstarch
- 2 tsp sugar
- 8 Tbsp soy sauce, divided
- 1/4 cup mirin
- 1 Tbsp freshly grated ginger
- 12 oz sirloin steaks, cut against the grain into 1/4 inch slices
- 3 tsp coconut oil, divided
- 1 red onion, sliced into thin wedges
- 2 cloves garlic, minced
- 1 head raw cauliflower, finely chopped
- 1/2 tsp sesame oil
- 1/2 tsp fish sauce (optional)
- 1/4 cup shredded unsweetened coconut
- 2/3 cup pineapple, coarsely chopped (fresh if possible, otherwise canned works too)
- 1/4 cup chopped cilantro
- Combine cornstarch, sugar, 6 Tbsp soy sauce, mirin, and ginger in a small bowl. Toss the beef strips with the sauce so they are all coated.
- Heat 1 tsp coconut oil in a large wok or skillet on medium high heat. Add the beef. Cook and stir for about 3 minutes, or until desired doneness. remove the beef from the wok/skillet.
- Add the remaining 2 tsp coconut oil to the pan along with the onions and garlic. Cook and stir for 4 minutes or until onions begin to soften and turn translucent.
- Add cauliflower, 2 Tbsp soy sauce, sesame oil, fish sauce, and coconut. Mix and let cook for about 8 minutes, or until cauliflower has softened but still has a slight crunch.
- Mix in pineapple and beef, garnish with cilantro and serve.
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.