Mongolian Beef, Broccoli, Mushrooms Over Cauli Rice

This is a quick dish to put together and certainly worth the effort.  The sauce is awesome.  My family licked their bowls.

Ingredients:

• 1 pound Flank Steak, Cut In Strips
• 24 ounces Broccoli Florets
• 16 ounces Riced Cauliflower
• 8 ounces “Baby Bella” Mushrooms, Sliced
• 1/4 cup Splenda Brown Sugar
• 1/3 cup Water
• 1 1/2 tablespoons Olive Oil or Other Vegetable Oil
• 2 tablespoons Corn Starch
• 2 teaspoons Fresh Ginger, Peeled and Chopped Fine
• 2 tablespoons Hoisin Sauce
• 1/2 cup Soy Sauce
• 5 Cloves Garlic, Minced
• 2 1/2 teaspoons Sesame Seeds For Garnish

Directions:

1. Cook the cauliflower rice in a microwave safe bowl, covered loosely on high for 5 minutes
2. In a skillet that has been sprayed with non stick spray cook the mushrooms and remove from heat and set aside
3. Place the 2 tablespoons of corn starch in a zip lock bag.  Add the steak strips and shake to cover lightly and evenly
4. In a large skillet that has been sprayed with non stick spray, add the 1 1/2 tablespoons of oil and heat over medium high heat
5. Add the steak and cook until browned nicely, about 2 minutes per side.  Remove from pan and drain and set aside
6. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute
7. Add the hoisin sauce, soy sauce, water, and Splenda brown sugar.  Bring to a simmer and let thicken for 4 to 5 minutes
8. Add broccoli, cover and cook for about 3 minutes
9. Remove cover, add beef and mushrooms to skillet and stir until completely coated in sauce
10. Serve in a bowl over the cauliflower rice.  Garnish with sesame seeds and enjoy

Nutrition:  Makes 5 servings, each with approximately

• 308 calories and
• 30.5 grams protein