Beef Stir Fry with Mixed Cauliflower/Brown Rice

In a Ziplock bag place sliced beef, liquid aminos, 1 ½ cloves minced garlic, ½ inch ginger root, and

black pepper. Let marinate 2-24 hours in the fridge.

Cook brown rice according to directions on the bag.

Cut the cauliflower off the stem and place in food processor in batches, processing until it is the consistency of rice.

Heat the wok and add cauliflower. “Dry Fry”- no oil- until the cauliflower has softened and

started to brown. Mix cauliflower rice and brown rice together, set aside and keep warm.

In wok heat sesame oil and ½ inch ginger root until hot. Remove ginger root and add onion,

garlic, pepper and carrots. Stir fry until onions start to soften. Add snow peas and broccoli, stir

fry until bright green and soft. Add mushroom slices and stir fry until soft. Water Chestnuts are

added here and heated through. Remove vegetables from pan, set aside and keep warm.

Drain the beef strips, rendering the liquid aminos in a bowl, but strain the ginger and throw it away. Stir fry the beef, bits of garlic in pan. Remove cooked beef, set aside and keep warm. Add the liquid aminos to pan, heat and add in corn starch, whisking until a smooth gravy is created.

Portion on to 6 plates: Cauliflower/Brown Rice, Veggies, Weighed Beef, Top with Gravy! Serve Immediately.