Grass-Fed Beef, Cauliflower, Ginger Sautee

Some flavors just belong together. Remember when Olivia Newton-John and John Travolta sang, “We go together/Like rama lama lama ka dinga da dinga dong/Remembered Forever?”

This is how I feel about grass-fed beef, cauliflower, and ginger. If the mention of cauliflower has you turned off, you have not had cauliflower like this! Anthony hates cruciferous vegetables and loves this dish. (I only eat 100% grass-fed beef for its health benefits, but there’s no reason this dish wouldn’t work with regular beef).

This is a gluten-free, paleo approved meal. You can serve over rice if you want to add some carbs in, but the riced cauliflower gives you the illusion of the texture of rice. This meal is also healthy! Ginger is an anti-inflammatory that helps prevent ovarian cancer. Cauliflower, and all cruciferous vegetables, are particularly important in cancer prevention. Cauliflower also contains choline, which helps with a lot of things, including memory. 

Here are the ingredients you’ll need:

2 pounds 80/20 grass-fed beef (While this is the fattiest kind of beef, it serves a purpose. I don’t use vegetable oils unless they’re cold-pressed, which gets expensive, so I reserve the fat from this beef to saute the veggies. I promise that it is delicious. I understand that animal fats are controversial, and I urge you to consult with your own body to see if they’re right for you. They have been key to my own healing).

Powdered Garlic to taste

Salt to taste

Pepper to taste

Cinnamon Powder to taste

2 bulbs fresh garlic

Frozen riced cauliflower (any cauliflower will work, but this option is fast and inexpensive)

2 pounds carrots

3 onions

1-2 pounds of peas, depending on space left in saute pan (I recommend using a 5-quart saute pan)

Begin by leaving defrosted beef out at room temperature with seasonings (salt, garlic, pepper) for a half hour at room temperature. I recommend leaving all meat out at room temperature with seasonings in this way. It enhances the flavor of the meat.

Saute the beef, seasoning to taste with a liberal amount of cinnamon. Grass-fed beef can be gamey, and the cinnamon offsets the gamey flavor and imparts a sweetness to the meat.

Once beef is moderately browned, remove from heat and set aside. Hand chop three onions. Use a food processor to process two pounds of peeled carrots and two bulbs of garlic. (Two bulbs, not two cloves. The flavor of two cloves will get lost in the dish).

Use the fat that is leftover from the beef to saute the carrots, onions and garlic. 

Add frozen riced cauliflower, very thinly sliced fresh ginger, and frozen peas. Saute until no longer frozen. 

Combine the moderately browned beef with the now cooked veggies for about 5 minutes so the flavors can meld. The sautéed carrots, cinnamon and ginger add an unbelievable natural sweetness. 

I think red pepper and scallions would be amazing add-ons, if available.

Enjoy! I promise this is a meal to be remembered forever!

If you try this meal, please let me know how it turns out in the comments! 

*As far as I know, this recipe is original to me. I found some old riced cauliflower in my freezer that I wanted to use up and 80/20 beef was on sale, which is how this recipe came to be. If it already exists somewhere, that is completely coincidental.

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