Asian Flank Steak with Cauliflower Fried Rice
Grilled Asian Flank Steak with Cauliflower Fried Rice is a flavorful low-carb meal that’s ready in under 30 minutes! The perfect quick and easy recipe for busy weeknights that the whole family will love. This post is a collaboration with AdapTable Meals. I received compensation, but all opinions are my own.
Why You’ll Love This Recipe
- It’s perfect for meal prep. This recipe comes together in under 30 minutes and perfect for portioning into grab-and-go meals during the week.
- Quick and easy. Using pre-marinated steak and bagged riced cauliflower saves prep time! It’s the perfect recipe when you’re short on time.
- Protein+veggie power! This recipe has a great balance of macronutrients to fuel your body.
Ingredients You’ll Need
- AdapTable Meals Asian Grill Flank Steak – Using fresh, ready-to-cook AdapTable pre-seasoned flank steak saves prep time without compromising flavor. I also love that they have zero artificial ingredients.
- Avocado Oil – Avocado oil is a great source of healthy fat, and has a mild flavor and high heat point, which makes it perfect for making fried rice. Olive oil works great here, too.
- Scallions– Chopped and separated. You’ll sauté the whites of the scallions in the fried cauliflower rice and reserve the green tops for garnishing.
- Fresh Garlic – Infuses the fried rice with fresh garlic flavor.
- Fresh Ginger – Raw ginger is spicy and pungent, but lends a sweet mellow flavor to the finished dish.
- Fresh Riced Cauliflower – For a great shortcut, use bagged riced cauliflower for convenience. You can find it in the produce section of the grocery store. You’ll want to make sure that you are using fresh, not frozen, riced cauliflower for this recipe, or you will end up with soggy fried rice.
- Frozen Peas and Carrots – Adds a pop of color and additional plant nutrients to the recipe.
- Eggs – Add great flavor, texture, and protein to the cauliflower fried rice.
- Seasonings – You’ll need soy sauce (or Tamari for GF option), rice vinegar, sugar, and salt and pepper for seasoning.
- Cooking Spray– You’ll need avocado oil or olive oil cooking spray for oiling the pan when scrambling the eggs.
- Optional toppings– Salted peanuts or cashews for garnishing.
How To Make Asian Grilled Flank Steak
Prep: Preheat the grill to medium-high heat (around 450 degrees F).
Grill: Grill steak for 4-5 minutes per side or until a meat thermometer reads 135-145 degrees F for medium-rare, 160 degrees F for medium, and 170 degrees F for well done.
Rest: Here’s another step that novice cooks often overlook: resting the meat before serving. It’s seriously worth the wait because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
How To Make Cauliflower Fried Rice
Heat the oil in a non-stick sauté pan or wok over medium heat. Add the whites of the scallions, garlic, and ginger. Cook, stirring often, until soft, about 2-3 minutes.
Add the cauliflower rice, soy sauce, and sugar. Cook for 3-4 minutes, stirring occasionally.
Add the peas and carrots to the cauliflower rice and continue cooking until the “rice” is crisp-tender and the vegetables are cooked.
Add the rice vinegar to the pan and raise the heat to medium-high. Move the “rice” to the side of the pan, spray with cooking spray, and quickly scramble the eggs.
Toss all the cauliflower rice ingredients together, season with salt and pepper to taste, and top with the sliced flank steak. Garnish with green scallions and chopped peanuts or cashews, if desired.
Recipe Tips & Variations
- If you cannot find AdapTable Meals Asian Flank Steaks in a store near you, this flank steak recipe would work beautifully as a substitution.
- You can easily swap the riced cauliflower for cooked regular rice and adjust the cooking time as needed.
- You can easily make this recipe gluten-free by substituting Tamari or coconut aminos for the soy sauce.
- Don’t have a grill? That’s okay. You can also prepare the AdapTable Meals Boneless Beef Flank Steak in the oven. Preheat the oven to 350 degrees F and cook until the internal temperature on a meat thermometer reaches 145 degrees F at the thickest point. Follow the above instructions for resting time.
- Be sure to carve the meat against the grain. This breaks up the muscle fibers, making the beef more tender.
Storing & Freezing
Storing. Leftover steak will keep up to three days covered in the refrigerator.
Freezing. You can freeze portioned out containers of this steak fried “rice” recipe, but it will lose some of its integrity. To thaw, just place the container in the refrigerator overnight and follow the reheating instructions below.
Reheating. My favorite method of reheating leftover flank steak is to heat a little butter or avocado oil in a sauté pan over medium to medium-high heat and sear on both sides until warmed through. Reheat the cauliflower fried rice separately in the microwave for 1-2 minutes until warm.
Recipe FAQ
Using a meat thermometer is crucial for getting great results with cooked meat. This way, you can perfectly achieve your desired level of doneness.
It’s very important to use fresh, not frozen, riced cauliflower to get great results. Also, make sure that the fresh riced cauliflower is dry before sautéing. Cook only until the cauliflower rice is crisp-tender and avoid overcooking.
Cauliflower rice tastes like cauliflower florets, not regular rice, but it takes on the flavor of whatever seasonings you use to enhance the dish.
Be sure to visit the AdapTable website to find a store location near you.
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Grilled Asian Flank Steak with Cauliflower Fried Rice
Equipment
- grill
- Skillet or Wok
Ingredients
- 16 oz AdapTable Asian Grill Flank Steak (the size of the flank steak will vary, but the nutrition info is for four 4 oz servings)
- 2 tbsp avocado oil or extra virgin olive oil
- 6 scallions chopped, light and green parts separated
- 2 cloves garlic minced
- 1 tbsp fresh ginger peeled and finely minced
- 24 oz fresh riced cauliflower
- 1 cup frozen peas and carrots
- 4 tbsp soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
- 2 large eggs
- salt and pepper to taste
- olive oil cooking spray
- optional toppings: cashews or peanuts
Instructions
- Preheat the grill to medium-high heat.
- While the grill is heating, prepare your fried cauliflower rice ingredients.
- Grill the Asian flank steak for 4-5 minutes.
- While the steak is cooking, heat the oil in a sauté pan or wok over medium heat. Add the whites of the scallions, garlic, and ginger. Cook, stirring often, until soft, about 2-3 minutes.
- Add the cauliflower rice, soy sauce, and sugar. Cook for 3-4 minutes, stirring occasionally.
- Flip the flank steak over on the grill and cook another 4-5 minutes or until the internal temperature tested with a meat thermometer reaches your desire level of doneness (see my guide in the notes below).
- Add the peas and carrots to the cauliflower rice and continue cooking until the "rice" is crisp-tender and vegetables are cooked.
- Remove the flank steak from the grill and allow to rest while you finish the fried "rice".
- Add the rice vinegar to the pan and raise the heat to medium-high. Move the "rice" to the side of the pan, spray the pan with olive oil or avocado spray and quickly scramble the eggs.
- Toss all of the cauliflower fried rice ingredients together, season with salt and pepper, and serve with the sliced flank steak. Garnish with green scallions and chopped cashews or peanuts, if desired.
Notes
- You can easily swap the riced cauliflower for cooked regular rice and adjust the cooking time as needed.
- Don’t have a grill? That’s okay. You can also prepare the AdapTable boneless beef flank steak in the oven. Preheat the oven to 350 degrees F and cook until the internal temperature on a meat thermometer reaches 145 degrees F at the thickest point. Follow the above instructions for resting time.
- Be sure to carve the meat against the grain. This breaks up the muscle fibers making the beef more tender.
Nutrition
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