This is my personally developed version of Mongolian Beef. It may not have that characteristic dark brown sticky sauce that they have in Chinese restaurants, but it’s still good, I promise (and way healthier for you)!
First, start the sauce. Pour all sauce ingredients into a saucepan over medium heat. Once all ingredients have been blended together and sauce is simmering, turn down the heat to medium-low and simmer while you prepare the rice and beef.
You can choose to either start the beef or rice next, but honestly, I would cook the beef first. In a wide skillet over medium-high heat, melt the coconut oil and stir in the beef. Season with salt and pepper. Cook, continually stirring, until no longer pink (approximately 8-10 minutes). Set aside.
Next, get a large stock pot for the cauliflower rice. I would just place it right on the same burner previously set at medium heat for the beef, and melt the next tablespoon of coconut oil. Once the stockpot is heated, add the garlic and onions and saute for 3 minutes. Then add the riced cauliflower, and cook for 7 minutes. Add in the remaining stir-fry vegetables and seasonings and cook until broccoli is bright green, approximately 6 more minutes.
Check on the sauce and see if it's the right thickness for you. If it's too thin, then you can make a thickener of 1/2 tablespoon of arrowroot starch mixed in with 1/4 cup of cold water to add to the sauce. Otherwise, you can wait for it to boil down and reduce.
Mix in the beef with the cauliflower rice, and top with the sauce (or mix it all together, which is what I always do). Enjoy!