Low-Calorie Beef and Cauliflower Rice Bowl

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha to create the sauce.

Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the thinly sliced flank steak and cook for 3 to 4 minutes until browned and just cooked through. Remove the beef from the skillet and set aside on a plate.

In the same skillet, add the bell pepper strips and snap peas. Stir-fry for 3 to 4 minutes until tender-crisp, splashing a tablespoon of water if needed to help steam the vegetables.

Add the cauliflower rice directly into the skillet with the vegetables. Stir well and cook for 4 to 5 minutes until the cauliflower is softened and heated through.

Return the cooked beef and any resting juices back to the skillet. Pour the prepared sauce over the mixture.

Toss everything together continuously for 1 to 2 minutes until the sauce is evenly distributed and hot.

Divide the mixture into two bowls, garnish with sliced green onions, and serve immediately.