Peppery Steak Stir-Fry with Creamy Garlic-Coconut Cauliflower Rice

Directions

1. Prepare the cauliflower rice base by grating or processing the florets until fine, then simmer it with minced garlic, coconut milk, and a pinch of salt until fragrant and creamy.
2. While the rice cooks, slice the peppers and celery into thin strips and keep them ready in a bowl.
3. Pat the steak dry and cut it across the grain into bite-sized pieces.
4. Heat a skillet over medium-high heat and swirl in a little oil to coat the bottom.
5. Add the steak pieces and cook until browned and just cooked through, 2–3 minutes, then stir in the peppers and celery and cook a few minutes more until vegetables start to soften.
6. In the same bowl used for the vegetables, whisk together broth, soy sauce, vinegar, cornstarch, and pepper until smooth, then pour into the skillet.
7. Reduce the heat and simmer, stirring often, until the sauce thickens and coats the beef and vegetables, about 2–3 minutes.
8. Divide the creamy cauliflower rice between plates and top with the peppery steak stir-fry to serve.