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California Stir Fry

  • 8 oz. Sirloin Steak, sliced thin
  • 1/2 medium Red Bell Pepper
  • 2 tbsp. Olive Oil
  • 2 tsp. Paleo Powder
  • 2 oz. Broccoli Florets
  • 8 oz. Cauliflower
  • 2 tsp. Isabel Street Heat Serrano
  • 1/2 medium Avocado
  • Salt and Pepper to taste
  1. Season sirloin steak with Paleo Powder, salt and pepper on both sides. Slice red bell pepper into thin pieces.
  2. Heat 1 tbsp. olive oil in a skillet over medium-high heat. Once hot, add steak pieces to brown, about 2-3 minutes.
  3. Flip the steak pieces over and add red bell pepper and broccoli to the pan. Cook until peppers start to become tender, about 4-5 minutes.
  4. While stir fry is cooking, rice cauliflower using a food processor.
  5. Remove meat and vegetables from the pan and set aside in a covered container.
  6. Add remaining olive oil to the pan. Once hot, add cauliflower and season with salt and pepper, stirring occasionally.
  7. Once cauliflower starts to become tender, add Isabel Street Heat Serrano hot sauce and remove from the heat.
  8. Slice half of an avocado into cubes and place over the stir fry when plating with cauliflower rice.
  9. Tip: Serve over a salad to save on carbs by omitting cauliflower rice. Drizzle Isabel Street Heat Serrano hot sauce over the top.