Beef · 30 min
Peppery Steak Stir-Fry with Creamy Garlic-Coconut Cauliflower Rice
- 30 min
- 2–6 servings
- 662 kcal / serving
A quick, peppery steak stir-fry served over creamy garlic coconut cauliflower rice. The rice brings a gentle coconut note to balance the savory beef and bright peppers, making a satisfying weeknight meal in about half an hour.
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Ingredients
- ½ medium headcauliflower
- 1 stickcelery
- 4 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- 2 clovesgarlic
- 1red bell pepper
- ¾ lbstriploin (New York strip) steak
- 1yellow bell pepper
- red bell peppers
- yellow bell peppers
From the pantry: black pepper, cornstarch, rice vinegar, salt, soy sauce, toasted sesame oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater or food processor · measuring cups · measuring spoons · medium saucepan · nonstick skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ medium headcauliflower
- 1 stickcelery
- 2 clovesgarlic
- 1red bell pepper
- 1yellow bell pepper
- red bell peppers
- yellow bell peppers
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| red bell pepper | 1 | 2 | 3 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the cauliflower rice base by grating or processing the florets until fine, then simmer it with minced garlic, coconut milk, and a pinch of salt until fragrant and creamy.
- While the rice cooks, slice the peppers and celery into thin strips and keep them ready in a bowl.
- Pat the steak dry and cut it across the grain into bite-sized pieces.
- Heat a skillet over medium-high heat and swirl in a little oil to coat the bottom.
- Add the steak pieces and cook until browned and just cooked through, 2–3 minutes, then stir in the peppers and celery and cook a few minutes more until vegetables start to soften.
- In the same bowl used for the vegetables, whisk together broth, soy sauce, vinegar, cornstarch, and pepper until smooth, then pour into the skillet.
- Reduce the heat and simmer, stirring often, until the sauce thickens and coats the beef and vegetables, about 2–3 minutes.
- Divide the creamy cauliflower rice between plates and top with the peppery steak stir-fry to serve.
Two tips
- Prep the cauliflower rice and sauce components ahead of time for a quicker finish on busy evenings.
- If you have leftover stir-fry, reheat gently and serve over fresh cauliflower rice or with steamed greens as a quick meal.
Nutrition per serving
- Calories
- 662 kcal
- Protein
- 44 g
- Carbs
- 24 g
- Fat
- 46 g
- Fiber
- 6 g
- Sodium
- 170 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.