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Yes, another Asian-flavored dish, but only because it’s delicious. Obviously, regular rice can be substituted here, but I prefer it with cauliflower. The best part about this is it’s a one-pot dish (cast iron does really well), and you can even skip the marinating time if you’re in a rush and have dinner on the table in less than 30 minutes from start to finish. Top with a poached or sous vide egg for bonus points!
2 and 1/2 pounds sandwich steak or thin sliced grilling steak (super thinly sliced brisket, deveined minute roast, or rib eye will work)
1 bunch scallions, whites cut into 1/2-inch (1-centimeter) pieces and greens thinly sliced
2 teaspoons oil, divided
28 ounces (800-grams) Beleaves Riced Cauliflower
salt, to taste
pepper, to taste
12 ounces (340 grams) snow peas
daikon cress (optional), for garnish
4 cloves garlic, grated or crushed or 4 cubes Gefen Frozen Garlic
1/2 cup Glicks Soy Sauce
2 teaspoons Gefen Sesame Oil
1/2 cup apple juice
2 tablespoons brown sugar
2 tablespoons sesame teriyaki sauce (I used Mikee)
Combine marinade ingredients with meat and scallion whites in a ziplock bag and allow to marinate for 30 minutes.
Heat one teaspoon oil in a frying pan and sauté riced cauliflower until cooked through, about five minutes. Lightly season with salt and pepper. Transfer from pan directly to bowls.
Add another teaspoon of oil to the pan and sauté the snow peas over high heat until bright green. If the pan is large enough, move the peas to the side of the pan so you can add the meat, or remove the snow peas from the pan first.
Add the meat to the pan, reserving the marinade.
Cook the meat until browned, about four minutes, then add remaining marinade and cook until bubbling, another two minutes.
Combine with snow peas, if separated, and plate over the cauliflower rice.
Garnish with scallion greens and daikon cress, if desired. Serve immediately.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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