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overhead photo of Asian flank steak bowls with chop sticks on top

Grilled Asian Flank Steak with Cauliflower Fried Rice

A quick and easy weeknight recipe for Asian marinated grilled flank steak served over a bed of cauliflower fried rice.
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 343kcal
Author Amee


  • grill
  • Skillet or Wok


  • 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 tablespoon avocado oil or extra virgin olive oil
  • 6 scallions chopped, light and green parts separated
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and finely minced
  • 24 oz fresh riced cauliflower
  • 1 cup frozen peas and carrots
  • 4 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 2 large eggs
  • salt and pepper to taste
  • olive oil cooking spray
  • optional toppings: cashews or peanuts


  • 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.


*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.
  • 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. 


Calories: 343kcal | Carbohydrates: 20g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1123mg | Potassium: 712mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3639IU | Vitamin C: 90mg | Calcium: 81mg | Iron: 2mg