Ingredient: soy sauce

Sirloin with Cauliflower Fried Rice and Veggies

Is your mouth watering yet? Mine is basically Niagara Falls at this point…

Adapted from http://www.skinnytaste.com/cauliflower-fried-rice/

Print Recipe
 Sirloin with Cauliflower Fried Rice and Veggies
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cauliflower Fried Rice
Top Cut Sirloin
Stir Fry Vegetables
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cauliflower Fried Rice
Top Cut Sirloin
Stir Fry Vegetables
Instructions
Cauliflower Fried Rice
  1. Fire up the grill and stretch your forearms. You'll need a cheese grater for this next part...
  2. Grab the cauliflower head and grind that sucker down to rice size pellets. Be careful not to make cauli-sauce.
  3. Once the grill is hot enough, smooth sesame oil on the surface (traditional grillers will need to use a wok). Pour the rice on the grill top/wok.
  4. Sprinkle soy sauce on the cauliflower rice, let it brown up on each side.
Stir-Fry Veggies
  1. Once the veggies are sliced and diced, place them on the remaining sesame oil. Sizzle-sizzle.
  2. Again, sprinkle on some soy sauce. For best results do it dramatic with slow-motion droplets.
Top Round Sirloin Steak
  1. Come on. It's steak! Bonus, this is the leanest cut of meat available.
  2. Slap on one side. 8-9 minutes.
  3. Flip. 8-9 more minutes.
  4. Don't be that guy who flips too often. You want to sear the flavor in the meat.
Finale
  1. Cube the steaks hibachi-style. Scoop veggies, rice and steak on a plate. And thank the heavens for the glorious meal you are about to inhale.

Honey Ginger Chicken & Garlic Zoodles

Print Recipe
 Honey Ginger Chicken & Garlic Zoodles
The wonderful thing about veggie noodles is they grill up nicely on a flat surface. The moisture inside the vegetable helps create that nice noodle-like texture and behavior.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Garlic Zoodles
Honey Ginger Sesame Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Garlic Zoodles
Honey Ginger Sesame Chicken
Instructions
  1. Take the zucchini and start working them through a hand-crank spiralizer (I like to use the patented Vegetti). Voila! You’ve created some zoodles!
  2. Place the newly designed zoodles in a mixing bowl with the chopped garlic, onion, and vegetable stock. Turn them over and let them soak while you work on the birds.
  3. One of the bad habits of dirty eating is portion control. Luckily, we can trick our minds into believing we have more on our plate. I would normally recommend a recipe with eight chicken breasts. But for our purposes, we’re going to use four.  Then we’re going to filet them in half. Tada, eight chicken breasts!
  4. Time to grill! Now most of you have traditional grills, which works fine for the chicken. Not so nice for the zoodles. I recommend a wok for the grill.  Me?  I’ve kind of gone all in on the Blackstone flat top griddle grill. Great for searing meats, poultry, and fish… even BETTER for grilling veggies. Take the sesame oil and spread on the flat surface. Slap those chicken breasts and dump the zoodles right on top. Traditional grillers can use a wok to cook the zoodles, grill the chicken old school style.
  5. Flip those chickens over and toss the zoodles a bit. While finishing, mix the ground ginger, garlic powder, soy sauce, Dijon mustard, honey, and rice wine vinegar in a bowl.  Once cooked, take the chicken off, cube it up and dump it in the sauce!
  6. Plate the zoodles fresh and hot. Spoon the chicken cubes of goodness onto the zoodles. Drizzle any remaining sauce over the plate, don’t forget those delicious sesame seeds, and chow down!