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[Recipe] Beef Stir-fry over Cauliflower “rice”


August 30, 2016


This is one of my favorite recipes using my primal ground beef I get from ROCK Farmers Market. Primal ground beef is regular ground beef mixed with organ meats (liver, heart, kidney) from grass-fed and grass-finished cows at K Bar K Ranch in Pottsboro. I love this stuff because I can sneak organ meats into our diet without my husband or toddler knowing. Organ meats are often considered nature’s multivitamin. While considering if you’d like to include them into your diet, consider these interesting facts:

Liver: offers dense form of pre-formed vitamin A, B vitamins, choline, iron and trace minerals.
Heart: Good source of iron, zinc, selenium, and B vitamins, but where heart really stands out is in its CoQ10 content. CoQ10 is crucial for energy production and prevention of oxidative stress. Those with chronic health conditions are often deficient.
Kidney: Rich source of iron, B vitamins, protein, and an array of minerals. A 3-ounce portion of beef kidney provides more than 20 percent of your zinc needs—supporting your immune function

Knowing where your organ meats is coming from is important. You only want to consume organ meats that have been raised on pasture and fed their natural diet.

By simply subbing this beef in any of your favorite ground beef recipes, this would be a great way to incorporating organ meats into your diet. Here’s one of my favorite go-to meals for our family that is also RESTART®-compliant!

Beef Stir-fry over Cauliflower “rice”


  • 1 head of cauliflower

  • 1 pound ground beef

  • 4 cloves garlic, minced

  • 2 TBSP grass-fed butter or pastured lard or tallow, divided

  • 1/3 cup coconut aminos

  • 1 TBSP arrowroot powder

  • 1-2 zucchini, diced

  • 1-2 bell peppers, diced

  • 1/2 tsp fresh ginger, minced

  • 1/2 tsp crushed red pepper

  • salt and pepper

  • 1 bunch green onions, diced


  1. Make cauliflower into rice by shredding blade on food processor, pulsing cauliflower in food processor with chopping blade, or by grating by hand on box grater. Set aside.

  2. Heat a large skillet over medium heat. Brown ground beef with garlic in 1 TBSP of the butter.

  3. In a small bowl, wish together the coconut aminos and the arrowroot powder.

  4. Once ground beef is browned, add in coconut aminos mixture, ginger, salt, pepper, and red peppers. Simmer for a few minutes to blend the flavors. Remove from heat and put into separate dish.

  5. In skillet, add reserved tablespoon of butter. Add cauliflower rice and saute until just cooked through, about 5 minutes. Season with salt and pepper to taste.

  6. Plate stir fry over cauliflower rice and top with green onions.

HINT: To be sure you always have fresh ginger on hand, grab a large piece of ginger next time you’re at the store. Put it into a storage bag and keep it in the freezer. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces, peel with a spoon, and grate the amount you need.

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