Paleo Lomo Saltado with Cauliflower Rice

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 1 medium Red onion, sliced
• 1 medium Red bell pepper, sliced
• 1 medium Yellow bell pepper, sliced
• 2 medium Tomato, quartered
• 4 cloves Garlic, minced
• 1/4 cup Coconut aminos
• 2 tbsp Red wine vinegar
• 2 tbsp Beef broth
• 2 tbsp Olive oil
• 4 cups Cauliflower rice
• 1/4 cup Cilantro, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a 12-inch skillet or wok over high heat. Add the 2 tablespoons of olive oil and heat until it shimmers, about 1 minute. Add the 1 pound of beef sirloin, thinly sliced, and stir-fry until it is browned on all sides, about 3 to 4 minutes. Remove the beef from the skillet and set it aside on a plate.
2. 2Add the 1 medium red onion, sliced, the 1 medium red bell pepper, sliced, the 1 medium yellow bell pepper, sliced, and the 4 cloves garlic, minced, to the same skillet. Stir-fry the vegetables and garlic for about 5 minutes, until they begin to soften. Add the 2 medium tomatoes, quartered, and cook for another 2 minutes, stirring occasionally.
3. 3While the vegetables are cooking, measure the 1/4 cup of coconut aminos, 2 tablespoons of red wine vinegar, and 2 tablespoons of beef broth into a small bowl. Whisk these ingredients together until well combined.
4. 4Pour the sauce mixture into the skillet with the vegetables. Bring the sauce to a gentle simmer, stirring constantly. Allow it to bubble for about 1 minute.
5. 5Return the 1 pound of browned beef sirloin to the skillet with the sauce and vegetables. Stir everything together and cook for 1 to 2 minutes more, just until the beef is heated through.
6. 6Season the stir-fry with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to distribute the seasonings evenly.
7. 7Serve the Lomo Saltado immediately over the 4 cups of cauliflower rice. Garnish with the 1/4 cup of chopped cilantro before serving.

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