Soy Beef and Broccoli Stir Fry with Cauliflower Rice

Prepare the vegetables and beef. Thinly slice the sirloin steak against the grain for tender pieces. Chop the broccoli into small to medium-sized florets. Grate the cauliflower to make cauliflower rice.

In a small bowl, mix together the light soy sauce, minced garlic, grated fresh ginger, apple cider vinegar, and sesame oil to create the marinade.

Add the thinly sliced sirloin steak to the marinade. Ensure each piece is well-coated. Set aside to marinate for at least 15 minutes to enhance the flavor.

Prepare the beef stock by dissolving a stock cube in 450-500ml of boiling water. Measure out 50ml of beef stock per person and set aside. This will be used later in the stir-fry.

Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the marinated beef in batches to avoid overcrowding. Stir-fry until browned and cooked through, then remove from the pan and set aside.

In the same pan, add another tablespoon of olive oil. Add the broccoli florets and stir-fry for a few minutes until they begin to soften. Add a splash of water to help steam the broccoli if necessary.

Return the cooked beef to the pan with the broccoli. Add the prepared beef stock and stir well to combine. Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.

While the beef and broccoli are cooking, heat a separate pan over medium heat. Add the grated cauliflower rice with a drizzle of olive oil. Stir frequently for about 5-7 minutes, or until the cauliflower rice is tender.

Serve the soy beef and broccoli stir-fry hot over a bed of cauliflower rice. Optional: Garnish with sesame seeds or sliced green onions for added flavor and presentation.