Mongolian Beef and Broccoli over Cauliflower Rice

Starting to realize I am writing every meal is so good and a must-try, but I really liked this one too. I omitted the rice vinegar and sesame seeds from the cauli-rice, but that is just my personal preference. Also, I have made this beef with and without arrowroot flour and both are equally good...so if you have that ingredient go for it, but if not, don't let that be a game changer for whether you make this or not. 

Mongolian Beef over Cauliflower Rice 
Ingredients:
Cauli-Rice:

• 1 small head cauliflower, grated
• 1 tablespoon coconut oil
• 1/2 medium yellow onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons sesame seeds (I did not use)
• 1 tablespoon unseasoned rice vinegar (I did not use)
• 1 teaspoon toasted sesame oil

Mongolian Beef:

• 2 tablespoons coconut oil
• ½ medium yellow onion, diced
• ½ cup (120 ml) coconut aminos (I use Bragg Liquid Aminos)
• ¼ cup (60 ml) raw honey
• 2 cloves garlic, minced
• ½ teaspoon grated fresh ginger
• ½ teaspoon red pepper flakes
• pinch of Himalayan salt and freshly ground black pepper
• 1 tablespoon arrowroot powder 
• 1 pound (455 grams) flank steak, thinly sliced against the grain
• 1 green onion, sliced, for garnish

Instructions:

1. First, make the cauliflower rice: Cut the cauliflower into small florets and place in the bowl of your food processor. Pulse a few quick times (about 10 to 15) until it resembles the texture of rice
2. Add the coconut oil to a large skillet set over medium heat and cook the onion, garlic, sesame seeds, salt and pepper until fragrant, about 5 minutes.
3. Add riced cauliflower, rice vinegar and sesame oil and continue cooking for an additional 5-8 minutes, until cauliflower is cooked but remains a tad crunchy.
4. Kill the heat and set aside.
5. While the rice cooks, make the Mongolian beef: Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
6. Meanwhile, add the coconut aminos, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper to a glass measuring cup and mix with a flat whisk until well combined.
7. Pour that mixture in the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.
8. Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
9. Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.

Original recipe found here