Beef Tapa with Garlic Fried Cauliflower Rice

Instructions

1. 1In a medium bowl, combine the about 450 g 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 an approximately 30 cm 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 72°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.