Thai Peanut Steak with Cauliflower Rice and Carrot Noodles

Thai Peanut Steak with Cauliflower Rice and Carrot Noodles

COOK TIME | ACTIVE: 20 MINUTES - PASSIVE:  10 MINUTES

PREP TIME: 5 MINUTES | SERVING SIZE: 1-2

Ingredients

  • 1 Pre Brands New York Strip Steak, removed from fridge 10 min before cooking
  • ½ tsp kosher sea salt
  • 1 tsp high heat oil
  • 1 onion, diced
  • 1 bag Mann’s Cauliflower “Rice” Blend
  • 1 carrot, ribboned into noodles with a vegetable peeler
  • 1 cup Mann's Stringless Sugar Snap Peas
  • ½ cup goldenberries, halved
Peanut Lime Sauce
  • 1 tbsp. nut butter (almond or peanut or sunflower for not nuts)
  • 1 clove garlic
  • 1 tbsp. sriracha, or other garlic chili paste
  • 1 lime, juiced
  • ½ tsp, salt
  • ¼ c. sesame oil
  • ½ c. soy sauce, tamari, or coconut aminos
  • 1 tbsp. honey

 

Instructions

  1. Preheat large skillet to medium-high. Salt and oil both sides of steak.
  2. Place into hot pan, cook for about 4 minutes on each side for medium-rare. Turn only once.
  3. While steak is cooking, make sauce: In a small bowl, whisk together all ingredients. Set aside.
  4. In another bowl, toss together carrot noodles, snow peas, and golden berries.
  5. Remove steak when finished and let rest for about 7 minutes. Make stir-fry while steak rests.
  6. In same pan as steak, add 1 more tsp of sesame oil. Sauté onion until soft about -3 minutes. Then add cauliflower rice. Cook until all steam is gone and it starts to stick to bottom of pan and get toasty.
  7. Move rice to side of pan and add carrots, peas, and golden berries. Cook for another minute.
  8. Mix rice, onion, and vegetables, and peanut sauce together. Cook until well coated and carrots just begin to soften.
  9. Using tongs, move stir fried vegetables to a serving plate.
  10. Cut steak against-the-grain and serve with extra lime wedges.
  11. Enjoy!