Low-Glycemic Beef and Cauliflower Rice Bowl

Season the sliced flank steak with half of the salt and all of the black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and sear for 3 to 4 minutes until browned and cooked through. Remove the beef from the skillet and set aside on a plate.

In the same skillet, add the remaining olive oil. Toss in the sliced bell peppers and chopped broccoli florets, stirring frequently for 4 to 5 minutes until tender-crisp.

Add the minced garlic and grated ginger to the vegetables, cooking for about 1 minute until fragrant.

Stir in the cauliflower rice and coconut aminos, cooking for another 4 to 5 minutes until the cauliflower is heated through and slightly softened, absorbing the flavors.

Return the cooked beef and any accumulated juices back into the skillet with the vegetable and cauliflower rice mixture, tossing everything together for 1 minute.

Drizzle with sesame oil, remove from heat, and divide evenly between two bowls. Garnish with sliced green onions before serving.