Categories: Meals

Ingredients

• 8 oz. flank steak, thinly sliced
• 4 tbsp. tamari, divided
• 1 tbsp. Shaoxing rice wine or dry sherry
• 4 tbsp. canola oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced carrots
• 4 scallions, sliced, greens and whites separated
• 2 garlic cloves, minced
• 1 tbsp. minced peeled fresh ginger
• 4 cups rice cauliflower
• 2 tsp sesame seeds
• 1 tsp toasted sesame oil

Directions

1. Toss steak with 1 tbsp. tamari and rice wine in a medium bowl.

2. Heat 1 tsp oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring, until set, about 1 minute. Transfer to a bowl.

3. Increase heat to medium-high and add 2 tsp oil and the steak to the pan. Cook, stirring, until the steak is no longer pink, 2 to 3 minutes. Transfer the steak and any accumulated juices to the bowl with the eggs.

4. Add 2 tbsp. oil, carrots, and scallion whites to the pan; cook, stirring, until the carrots are starting to soften, 3 to 5 minutes. Stir in garlic and ginger. Cook, stirring, until the garlic is fragrant and the carrots are tender, 2-3 minutes more. Transfer the mixture to the bowl with the steak.

5. Add the remaining 1 tbsp. oil and rice cauliflower to the pan. Cook, stirring occasionally, until the cauliflower is tender, 3-5 minutes. Stir in the reserved eggs, steak and vegetables and the remaining 3 tbsp. tamari. Serve topped with scallion greens, sesame seeds and sesame oil.

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