← Recipes Stovetop · Protein · Batch Cook

Garlic Herb Beef & Cauliflower Rice Skillet

Serves: 4 | Serving: ~1.5 cups | Cook: Stovetop

Gout-Friendly ★★★☆☆ — 90/10 beef is moderate-purine. Fine at 2x/week; don’t stack with shrimp days. Fatty Liver-Friendly ★★★★☆ — Cauliflower rice cuts the carb load; olive oil keeps fat profile clean. 90/10 is non-negotiable here.

Nutrition per serving — ~1.5 cups

~360 Calories | ~36g Protein | ~9g Carbs | ~20g Fat | ~3g Fiber | ~430mg Sodium | ~2g Sugar

Ingredients

• 1.5 lbs ground beef, 90/10
• 1 bag (12 oz) frozen cauliflower rice
• 2 medium zucchini, diced into ½-inch pieces
• 1 bell pepper, diced
• 4 cloves garlic, minced (or 1½ tsp garlic powder)
• 1 tbsp olive oil
• ½ cup low-sodium chicken broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp kosher salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef. Break apart and cook until browned, about 7–8 minutes. Drain excess fat.
3. Push beef to one side. Add zucchini and bell pepper. Cook 4–5 minutes until slightly softened.
4. Add garlic. Stir everything together and cook 1 minute until fragrant.
5. Add cauliflower rice straight from frozen. Pour in chicken broth. Stir to combine.
6. Season with smoked paprika, oregano, cumin, salt, and pepper. Cook 5–6 minutes, stirring occasionally, until cauliflower rice is tender and broth has mostly absorbed.
7. Taste and adjust seasoning. Remove from heat.

Meal Prep Notes

• Store in airtight container up to 4 days.
• Reheat on stovetop with a splash of water or broth over medium heat, or microwave covered 2 minutes.
• 90/10 ground beef only — don’t sub in 80/20.
• The broth is what keeps this from drying out on reheat — don’t skip it.
• Max 2–3x per week for gout management.