Tonight's Dinner: Beef Teriyaki Stir-fry served over Coconut Cauliflower Rice. 😋 Sliced up the remaining 14oz or so of the Aged Ribeye Roast from my previous Dinner posting of the Black & Bleu Ribeye Steak a couple nights ago. First I cut the little Ribeye roast into two steaks a little less than an inch thick, then thinly sliced the steaks into strips across the width at 5-6 slices per inch. While prepping the veggies the wok heated up on high. Then as I sliced the last of veggies - Mushrooms and Red Bell Pepper - I seared the Beef in the smoking hot wok with a little Sesame Chili Oil and Avocado Oil. Cook meat to medium rare, glaze meat with some of your #TeriyakiSauce, cook a little longer to reduce so it clings to meat. Set meat aside, add a little more of the oils as needed and begin stir-frying veggies. Add rest of veggies and keep stir-frying, stir in rest of teriyaki sauce, then lower heat and cover to steam veggies for 5 minutes. Add cooked meat into veggies, stir well, then serve over Coconut Cauliflower Rice . . . yes, you can substitute regular steamed, fried, or Coconut rice . . . it just won't be lo-carb like mine! #TonightsDinner #Beef #Teriyaki #CoconutRice #CauliflowerRice
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