Beef and Snow Pea Stir-Fry over Cauliflower Rice with Bok Choy Kimchi

Beef and Snow Pea Stir-Fry

Searing the beef in batches builds browned edges without steaming it. Cooking the snow peas separately keeps them bright and crisp, while a small amount of arrowroot makes the sauce cling rather than pool.

Ingredients

• 1.5 lb flank steak, trimmed
• 12 oz snow peas, strings removed
• 3 tablespoons gluten-free tamari, divided
• 2 teaspoons arrowroot starch, divided
• 3 tablespoons water
• 2 teaspoons unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons avocado oil, divided
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 5 scallions, whites thinly sliced and greens cut into broad rings
• 2 tablespoons toasted sesame seeds
• 0.25 teaspoon freshly ground black pepper

Instructions

1. Slice the beef across the grain into strips about 1/8 inch thick, cutting long strips into bite-size lengths. Toss with 1 tablespoon tamari and 1 teaspoon arrowroot; let stand for 10 minutes.
2. Whisk the remaining 2 tablespoons tamari and 1 teaspoon arrowroot with the water, rice vinegar, sesame oil, and black pepper.
3. Heat a wok or large heavy skillet over high heat until very hot. Add 2 teaspoons avocado oil and half the beef in a single layer. Leave undisturbed for 45–60 seconds, then toss for another 30–60 seconds, until browned outside. Transfer to a clean plate and repeat with another 2 teaspoons oil and the remaining beef.
4. Add the remaining 2 teaspoons oil and the snow peas. Stir-fry for 2–3 minutes, until vivid green with a few blistered spots but still crisp. Add the scallion whites, garlic, and ginger; toss for 30 seconds.
5. Return the beef and its juices to the pan. Stir the sauce again, pour it around the hot sides of the pan, and toss for 30–60 seconds, until lightly glossy and the beef is cooked through. For a conservative food-safety target, check a thicker piece for 145°F, then remove from heat and rest for 3 minutes.
6. Scatter with the scallion greens and toasted sesame seeds just before serving.

Notes

• Chill the beef in the freezer for 20–30 minutes before slicing if needed; it should be firm, not frozen solid.
• If the sauce tightens too much, loosen it with water 1 tablespoon at a time. Avoid reducing it aggressively, which concentrates the salt.

Cauliflower Rice

A wide skillet evaporates moisture quickly, leaving a light, tender base that catches the stir-fry sauce without turning watery.

Ingredients

• 1.5 lb trimmed cauliflower florets, or fresh cauliflower rice
• 1 tablespoon avocado oil
• 0.25 teaspoon fine sea salt, plus more to taste

Instructions

1. If starting with florets, pulse them in a food processor in batches until roughly the size of rice grains. Stop before they become a fine paste.
2. Heat the avocado oil in a wide skillet over medium-high heat. Add the cauliflower and salt, then cook uncovered for 7–9 minutes, stirring occasionally, until tender with a little bite and no liquid collecting in the pan.
3. Taste for salt, keeping the seasoning light because the beef sauce and kimchi are salty. Hold warm uncovered over very low heat.

Notes

• If using frozen cauliflower rice, cook directly from frozen and allow a few extra minutes for its moisture to evaporate.

Bok Choy Kimchi

Cold, tangy kimchi cuts through the savory beef and provides a crunchy fermented contrast to the warm bowl.

Ingredients

• 1 cup Volcano Kimchi bok choy kimchi, or another gluten-free bok choy kimchi

Instructions

1. Cut any long bok choy pieces into manageable bites with clean kitchen scissors.
2. Divide among four small side dishes, including a little brine but leaving excess liquid in the jar. Serve cool alongside the stir-fry.

Notes

• Check the kimchi label for gluten-containing sauces or thickeners.

Overall Timing / Workflow

Having the vegetables, sauce, and garnishes ready before heating the wok lets the stir-fry cook quickly without overcooking the beef.

Instructions

1. 0:00 — Slice and marinate the beef. Trim the peas, prepare the aromatics and garnishes, and whisk the sauce.
2. 0:10 — Rice the cauliflower and portion the kimchi into side dishes.
3. 0:15 — Start cooking the cauliflower rice in a separate skillet.
4. 0:20 — Heat the wok and sear the beef in batches. Keep the finished cauliflower rice warm.
5. 0:25 — Stir-fry the peas, add the aromatics, and finish with the beef and sauce. Rest as directed, then garnish and serve.

Plating

A shallow bowl lets the beef and peas sit loosely over the cauliflower rice, while serving the kimchi separately keeps its brine from soaking the base.

Instructions

1. Divide the warm cauliflower rice among four shallow bowls.
2. Spoon the beef, snow peas, and clinging sauce over the center, leaving a little cauliflower visible at the edges.
3. Distribute the scallion and sesame garnish generously across the top. Set a small dish of bok choy kimchi beside each bowl.

Leftover Path

Separate storage protects the cauliflower rice from excess moisture and keeps the kimchi cold and crisp.

Instructions

1. Refrigerate the beef mixture and cauliflower rice in separate shallow airtight containers within 2 hours; use within 3–4 days. Keep the kimchi refrigerated separately and follow its label guidance.
2. Reheat the cauliflower rice in a skillet until steaming. Add the beef and peas with a small splash of water and toss just until heated to 165°F; the peas will soften on reheating.
3. Serve with cold kimchi and fresh scallions if available.