Thai Basil Beef with Cauliflower Rice

In a medium bowl, combine tamari, fish sauce, water and pepper. Set aside.

In a large skillet, heat 2 tbsp (30 mL) coconut oil over medium heat. Add beef and cook, stirring, for about 5 minutes or until cooked to desired doneness. Transfer beef and any drippings to the bowl with the tamari mixture and stir to combine.

Return the skillet to medium heat and melt the remaining coconut oil. Add baby bok choy, garlic, red pepper, yellow pepper and onion; cook, stirring often and adding more coconut oil if needed, for about 8 minutes or until vegetables are softened.

Add beef mixture and cook, stirring, for 3 to 4 minutes or until beef is heated through. Turn off heat, add basil and cook, stirring, until basil is wilted.

In food processor, pulse half the cauliflower to the consistency of rice. Pour into a large bowl and repeat with the remaining cauliflower (see tip, page 154).

In a large skillet, heat oil over medium heat. Add onion and carrot; cook, stirring, for 3 minutes. Add garlic and mushrooms; cook, stirring, for 2 minutes. Add red pepper, yellow pepper and green onions; cook, stirring, for 1 minute. Stir in cauliflower rice until well combined. Cover and cook for 3 minutes.

Stir rice well and push it to one side of the skillet. Pour eggs onto the empty side and cook, stirring and scraping from the bottom of the pan, until well scrambled. Mix the entire mixture together until well combined. Sprinkle with tamari and mix well. Serve immediately.