✤1 large cauliflower head, broken into florets (~700g)
✤1 tbsp avocado oil, divided
✤1 ½ lbs ribeye steak, or steak of choice
✤1 red onion, halved then sliced into strips (~166g)
✤1 sweet onion, halved then sliced into strips (~166g)
✤4 cloves garlic, minced
✤3 large bell peppers, seeded and sliced into strips (~220g)
✤2 tbsp soy sauce
✤2 tbsp Worcestershire sauce
✤ salt & pepper, to taste
✤2 oz (56g) sharp cheddar cheese, shredded
❖Steam the cauliflower however preferred until it’s tender but still firm, about 4-5 minutes. Set aside.
❖In a large skillet, heat ½ tbsp oil over medium-high heat. Add the steak and cook until medium done. Set aside, cover to rest 5 minutes, then slice it thinly.
❖Add the other ½ tbsp oil to the hot skillet, swirl to warm, then add the onion, garlic & peppers and sauté for 3 minutes.
❖Stir in the sauces, salt, pepper & sliced steak. Then, stir in the cauliflower. Top everything with the shredded cheese and let cook until cheese is melty, about 2 more minutes.
