Steak & Mushroom Stir Fry with Cauliflower Rice

Directions

1. Whisk together minced ginger, soy sauce, rice vinegar, cornstarch and pepper to make a marinade.
2. Slice the steak thinly and toss it in the marinade, then let it rest while you prep the vegetables.
3. Break the cauliflower into florets, wash them, and grate or process until it has a rice-like texture.
4. Warm a skillet over medium-high heat and add a thin layer of virgin coconut oil to coat the bottom.
5. Add the riced cauliflower, cook while stirring until it’s warmed through and a touch tender, about 5–6 minutes; season with salt and pepper, then transfer to a bowl and cover to keep warm.
6. Rinse the mushrooms and green onions. Thinly slice the mushrooms; cut the green onions on the diagonal and trim the ends; mince the garlic.
7. Return the skillet to heat and add more oil; remove the steak from the marinade, reserve the marinade, and sear the slices for 1–2 minutes per side until browned; transfer to a plate.
8. In the skillet, add garlic, mushrooms, half of the green onions and the reserved marinade; cook, stirring, until the mushrooms soften and the sauce thickens.
9. Wash and dry the spinach, then add it to the skillet and cook until wilted, mixing with the other ingredients.
10. Return the steak slices to the skillet and fold in the spinach until everything is warmed through and combined.
11. Serve the stir-fry over the cauliflower rice and garnish with the remaining green onions.