By: Noureen Habib

Craving Chinese food? Don’t worry we have you covered. Making this was so incredibly easy, made especially easier by my new food processor! Getting a greater than 3 cup food processor has changed my relationship with cooking! Onions get chopped faster than I can count to 5, the entire cauliflower grated in all of 45 seconds. Whole new world, let me tell you! And most importantly, less clean up!

This is a super clean version of anything you’d find on a Chinese restaurants’ menu, but still the same level of delish! You will enjoy the flavours of sweet, tangy, spicy, salty, but without the MSG or whatever “secret” non-real ingredients. We haven’t even gone through the first batch of this, but I already know I will be repeating this and making Beef and Broccoli at some point – my absolute favorite thing off the menu when I was a kid!

How are you fuelling your moments? Enjoy your week!


Mongolian Beef

  • 2lbs flank steak, sliced against the grain
  • 1 yellow onion, diced finely
  • 2-3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 cup coconut aminos
  • 1-2 tablespoons raw honey
  • 1/4 cup homemade Sriracha, I use Nom Nom’s Paleo Sriracha, turns out amazing!
  • 1 tablespoon of arrowroot powder (a paleo thickening agent)
  • 1/2 teaspoon red pepper flakes, for garnish
  • 1-2 green onions, sliced, for garnish
  • 1 tablespoon ghee

Cauliflower Fried Rice

  • 1 head cauliflower
  • 3 eggs
  • 3 cups frozen organic peas and carrots
  • 1 yellow onion diced finely
  • 2-3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 -1/2 cup coconut aminos
  • 1 tablespoon ghee
  • 1-2 green onions, sliced, for garnish
  • salt/pepper to taste


Mongolian Beef

  1. Saute the onions in the ghee.
  2. Once onions are translucent, add the ginger, garlic, coconut aminos, sriracha and honey. Bring to a simmer.
  3. Add the 1 tablespoon of arrowroot powder and stir in well.
  4. Add the beef strips and cook to medium, medium-well.
  5. Garnish with green onions and ta-da!

Cauliflower Rice

  1. Cut up the cauliflower and run through the food processor, either on super low pulse or using the shredder blade. Alternatively, you can use your cheese grater and grate the cauliflower (takes a bit longer, but works just as well)
  2. Saute the onions in ghee.
  3. Once onions are translucent, add ginger, garlic, peas and carrots. Cook for a couple minutes.
  4. Move everything in the pot to one side and add the eggs for scrambling. Scramble the eggs and mix in.
  5. Add coconut aminos.
  6. Add the grated cauliflower and mix everything together. Don’t over cook the cauliflower, just until it is tender so that it still has the same consistency as “rice.”
  7. Season with salt and pepper to taste.
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