This modified Mongolian Beef and Cauliflower Rice recipe is an easy way to make a traditionally high carb/high sugar dish more nutritious without sacrificing the delicious. The Collagen not only adds protein and amino acids, it acts as a thickening agent in place of high carb cornstarch or arrowroot powder.
1-3tspRed Pepper Flakes (to your heat preferences)
1-2Green Onions, sliced for garnish
Salt and Pepper to taste
Heat Oil on medium Heat
Heat Cauliflower Rice as per instructions on bag.
In the meantime, add In a large ziplock bag add the sliced flank steak and 3 Tbsp CB Supplements collagen powder.
Once pan is heated, add the steak in a single layer and cook on each side for ONLY a minute until the edges just start to brown. (*Note: DO NOT OVER COOK. The meat will become super tough if you cook too long)
Once the steak is cooked, remove and set aside on a plate.
In a small mixing bowl combine bone broth, coconut aminos, swerve, garlic, ginger, and red pepper flakes.
Add the sauce to the pan and bring to a boil. Reduce heat to Medium, Add the steak to the sauce and allow the sauce to thicken ONLY for a couple of minutes.
Toss with the chopped green onions and sprinkle with red pepper flakes.
Spoon 1.5 Cups cauliflower rice into each bowl and distribute meat evenly over the top. Add more pepper flakes and green onions to garnish.
This Collagen Mongolian Beef and Cauliflower Rice recipe is from your friends at CB Supplements. Enjoy!