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Chinese Skirt Steak & Cauli Fried “Rice”

Chinese Skirt Steak & Cauli Fried “Rice” – FULL CAL

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Course: Main Meals
Keyword: Week 4
Cooking Method: Stovetop
Recipe Type: Beef
Servings: 2 servings
Calories: 511kcal


For Steak

  • 10 oz skirt steak
  • 2 tbsp coconut aminos OR gluten free soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1/4 tsp sesame seeds

For Cauliflower Rice

  • 1 medium head cauliflower broken into florets
  • 1/2 cup peas
  • 1/3 cup carrot grated
  • 1/3 cup white onion minced
  • 2 tbsp coconut aminos
  • 1 tbsp cilantro finely chopped
  • 2 tsp toasted sesame oil


  • COMBINE all steak seasonings except sesame seeds in a shallow Tupperware. Add steak and swish to coat on all sides. Cover and marinate at least 30 minutes to overnight.
  • HEAT a grill pan over medium/high heat and spray with olive oil spray. Discard marinade and place steaks on hot grill pan and cook 3-4 minutes, flip and cook an addition 4 minutes.
  • WHILE steak cooks, add cauliflower florets to a food processor. Pulse until fine. Heat 2 tsp sesame oil over low heat in a skillet. Add onion and cook until translucent. Stir in coconut aminos cauliflower rice, carrots, and carrots. Continue to cook 3-5 minutes to soften cauliflower. Stir in cilantro.
  • SERVE cauliflower alongside steak and finish with sesame seeds


Calories: 511kcal | Carbohydrates: 31g | Protein: 43g | Fat: 25g | Fiber: 9g | Net Carbs: 22g