In a large food processor, pulse cauliflower until it resembles grains of rice; set aside.
Heat the sesame oil in a large skillet with a tight-fitting lid over medium heat. Add next 4 ingredients (steak through salt and pepper).
Stir-fry for 5 to 10 minutes or until beef reaches desired level of doneness and vegetables are tender; remove from skillet and set aside.
Add eggs to the skillet; stir with a spatula until cooked. Return steak/vegetable mixture to the skillet then add green onions, coconut aminos and processed cauliflower.
Reduce skillet heat to low; cover and cook for 5 minutes or until cauliflower is tender.
Notes
SERVING SUGGESTION: A big salad of arugula and sliced radishes tossed with Leanne’s Basic Vinaigrette.NUTRITION: 389 Calories; 30g Fat (70.4% calories from fat); 21g Protein; 7g Carbohydrate; 2g Dietary Fiber; 172mg Cholesterol; 108mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.