Mongolian Style beef with Cauliflower Rice

Oh how I love rice….but this is the perfect alternative that is low carb, high in vitamin C and other vitamins and nutrients.

It’s tasty, soft and takes on the flavours of whatever you put with it.

What are the benefits of eating cauliflower?

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. (Medical News Today,Aug 18, 2017).

I cook this as a side dish instead of potato and rice sometimes and also use it as a pizza base or a fried rice.

Today, I have served it alongside my weekly serve of red meat and boiuled beetroot. I have chosen beef with Mongolian inspired flavours to add some taste and also for the health benefits of cooking with spices. Plus… I love feeling like I’m always eating something new and different. It never get’s boring around here!


Cauliflower Rice

  • 1 small cauliflower or 1/2 large head of cauliflower
  • 2 x chicken stock (trans fat free)
  • 1 zucchini, chopped
  • 1/2 leek, chopped
  • 1 small handful of spinach or silverbeat, chopped
  • 1 tsp garlic, minced
  • 1/2 cup+ water
  • 1-2 tbl sesame seeds

Mongolian Style Beef

  • 3 tbl honey
  • 3 tbl salt reduced soy sauce
  • 1 tsp garlic, minced
  • 1/2-1 tsp ground or fresh ginger
  • 2 x 120g steak


1 whole fresh beetroot, grated (use gloves!)

In a food processor, process cauliflower until it looks like rice grains. This process is very quick!

Cut the required vegetables.

Grate beetroot and cover in a pot with water. Boil and then cook on medium to low heat until soft. Watch it doesn’t boil over!

In a pan, sprinkle olive oil and heat. Place cauliflower, zucchini and leek in once hot and fry briefly. Once half cooked (5 mins) add garlic and sesame seeds and stir through. Add the water and chicken stock and stir through so all ingredients are mixed thoroughly. Allow to simmer and add water as needed.

Once almost cooked add the silverbeat/ spinach until wilted. Keep on low temperature whilst meat and beetroot are cooking.

Once the beetroot is cooked you can drain and return to the pot with a lid on to keep it hot. DO NOT put back on heat.

In a bowl mix the Mongolian style beef ingredients. (You can marinade overnight).

Place steak in the bowl, turning over to coat the entire piece of steak.

Cook steak to your liking, from rare to well done. I prefer well done, whilst others prefer medium rare.

The steak can be cooking as the cauliflower rice and beetroot are cooking if your multitasking skills are good!

Allow steak to rest for 5 minutes then serve with cauliflower rice, top with some more fresh silverbeet or spinach and grated beetroot.

Slice the steak and pour over any remaining sauce on top and sprinkle with sesame seeds.

Wulah, an easy tasty dish that is served just like a restaurant meal!

For an extra Mongolian style hit, you can add chilli or chilli flakes and cook in sesame oil.

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