Beef Tapa with Garlic Fried Cauliflower Rice

Ingredients

• 1 lb Beef sirloin
• 1/4 cup Coconut aminos
• 4 cloves Garlic
• 2 tbsp Apple cider vinegar
• 1 tsp Black pepper
• 4 cups Cauliflower rice
• 2 tbsp Olive oil

Instructions

1. 1In a medium bowl, combine the 1 lb beef sirloin, cut into bite-sized pieces, with the 1/4 cup coconut aminos, 2 cloves of the minced garlic, the 2 tbsp apple cider vinegar, and the 1 tsp black pepper. Stir everything together to coat the beef evenly. Cover the bowl and let it marinate at room temperature for at least 30 minutes.
2. 2Place a 12-inch skillet over medium-high heat. Add the 2 tbsp olive oil. Once the oil is shimmering, carefully add the marinated beef in a single layer. Cook for 5-7 minutes per side, until the beef is browned and cooked through. The internal temperature should reach 160°F (71°C). Remove the beef from the skillet and set aside.
3. 3Wipe out the skillet if needed, or use a separate medium skillet. Add the remaining 2 tbsp olive oil and place over medium heat. Add the remaining 2 cloves of minced garlic. Sauté the garlic for about 30-60 seconds, until it is fragrant and lightly golden. Be careful not to burn it.
4. 4Add the 4 cups of cauliflower rice to the skillet with the garlic and oil. Stir-fry the cauliflower rice for 5-7 minutes, stirring occasionally, until it is heated through and slightly tender. The cauliflower rice should be tender but still have a slight bite.
5. 5Serve the cooked beef tapa alongside the garlic fried cauliflower rice.

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