Basil Beef and Cauliflower Rice Bowls
Fresh Thai-inspired flavors combine in Basil Beef and Cauliflower Rice Bowls, a simple, gluten- and grain-free weeknight recipe.
Nutrition Facts
Ingredients
Instructions
Heat 2 teaspoons oil in a large pan over medium heat. Add the garlic and cook for 30-60 seconds, stirring frequently until lightly golden brown.
Add the beef, stirring to break into chunks. Cook over medium heat, stirring occasionally, until browned and just cooked through, about 5-8 minutes. Turn the heat to low, then add 2 tablespoons lime juice, 1 teaspoon honey and the fish sauce, stirring to combine. Turn off the heat, then add the basil and stir again. Remove from beef mixture from the pan and set aside.
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Continue Reading at Realfoodwholelife →Chef's Notes
*Make the cauliflower rice by cutting the cauliflower into large pieces. Pulse the pieces in a food processor into very small pieces, about the size of rice. Alternatively, grate the cauliflower using the large holes on a box grater.
If you don’t feel like making the cauliflower rice, substitute cooked brown or white rice, or quinoa.
Look for fish sauce on the Asian or ethnic foods aisle of your grocery store, near the soy sauce. It adds a very distinctive Thai flavor, but if you don’t want to buy a bottle, use 2-3 tablespoons gluten-free tamari in its place.
If you’re feeding resistant eaters, pull aside some of the cooked ground beef prior to adding the fish sauce, honey, lime juice and basil, and serve it plain on the side of the cauliflower rice or regular rice.
Freshly grated carrots do a much better job of soaking up the quick pickling marinade, but if you don’t have time, pre-crated carrots will also work.
Inspired by Shutterbean Thai Beef with Basil.
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