Paleo Beef and Vegetable Fried Rice

Transform your weeknight meals with this Paleo Beef and Vegetable Fried Rice, a wholesome, grain-free twist on a takeout classic! Featuring tender slices of marinated beef sirloin, vibrant vegetables, and fluffy cauliflower rice, this dish is packed with nutrients and bold, savory flavors. Infused with the richness of coconut aminos, garlic, and ginger, every bite balances umami and a hint of natural sweetness. This one-pan recipe comes together in just 40 minutes, making it a quick, low-carb solution for busy schedules. Perfect for those following a paleo or gluten-free lifestyle, this fried rice is satisfying, healthy, and endlessly customizable to your personal tastes.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 1 pound beef sirloin steak
• 3 tablespoons coconut aminos
• 2 tablespoons coconut oil
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 4 stalks green onions, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 large egg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Pulse the florets in a food processor until they are about the size of grains of rice. Set aside.

Step 2

Slice the beef sirloin steak into thin strips. In a medium bowl, mix the beef strips with 2 tablespoons of coconut aminos and set aside to marinate for about 10 minutes.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the marinated beef slices and stir-fry until they are browned and cooked through, approximately 4-5 minutes. Remove the beef from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the diced carrots, red bell pepper, and chopped green onions. Cook the vegetables, stirring occasionally, for about 4 minutes or until they are slightly softened.

Step 5

Add the minced garlic and grated ginger to the skillet and cook for another 1 minute, until fragrant.

Step 6

Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble them until fully cooked, then mix them with the vegetables.

Step 7

Add the cauliflower rice to the skillet and combine it with the vegetable and egg mixture. Pour in the remaining tablespoon of coconut aminos, and season with salt and black pepper. Stir-fry for an additional 5-6 minutes, until the cauliflower is tender.

Step 8

Return the cooked beef to the skillet and mix everything well. Cook for another 2 minutes to heat the beef and blend the flavors together.

Step 9

Taste and adjust the seasoning if necessary. Serve hot, garnished with extra chopped green onions if desired.

Nutrition Facts

Serving size	(1760.2g)

Amount per serving	% Daily Value*
Calories	1759.1

Total Fat 95.0g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 756.6mg	0%
Sodium 3787.0mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 24.8g	0%
Total Sugars 37.2g
Protein 151.7g	0%

Vitamin D 107.5IU	0%
Calcium 433.5mg	0%
Iron 16.9mg	0%
Potassium 4930.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 34.1%

Carbs: 17.8%