Beef Fried Plantain Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Large (medium-ripe) plantains
  • 2 Tablespoons sesame oil or coconut oil
  • 4 Ounces mushrooms (sliced)
  • 2 Carrots (diced)
  • 2 Stalks celery (diced)
  • 1 Teaspoon each garlic and onion powder
  • Salt and pepper to taste
  • 1 Pound skirt steak (thinly sliced)
  • ½ Cup coconut aminos
  • 1 Teaspoon honey (optional)*
  • 2 Green onions (sliced)
  • 1 Teaspoon apple cider vinegar
  1. With a spiralizer or similar vegetable noodle maker, make long, thin noodles from the plantains. Place the plantain noodles in the food processor and process until the size of rice. Alternatively, you can chop the noodles into rice by hand.
  2. Heat the oil in a nonstick pan over medium-high heat. Combine the plantain rice, mushrooms, carrots and celery. Cook in the pan to soften, stirring frequently. (5-8 minutes)
  3. Season the rice with garlic, onion, salt and pepper.
  4. Add the thinly sliced steak to the plantain rice, and cook until the beef is cooked through. This will only take a few minutes. Be careful not to overcook, or the beef with become tough.
  5. While the beef cooks, stir the coconut aminos and honey into the beef fried rice.
  6. Remove from the heat, and stir in the green onion and apple cider vinegar.
  7. Enjoy!
*The honey adds a hint of sweetness, but is not necessary for the dish.

Serves 4 as the main dish, or 8 as a side.
Recipe by Hold the Grain at