Kung Pao Steak and Cauliflower Fried Rice

• Marinade the flank steak with P.F. Chang’s® Kung Pao Sauce for 30 minutes
• Meanwhile, wash the cauliflower in water and then pat dry. Use a small sharp knife to cut out the florets. Use a food processor to chop it up into small grains or rice consistency. It is important to do this in small batches so you won't end up process the cauliflower into a paste. We want the grain consistency
• Preheat a large skillet with cooking oil. When the oil is hot, add the garlic and stir fry for 5 seconds, add bell peppers and stir-fry until the peppers are soft and slightly char. Add carrots and green peas and stir-fry for another minute. Push everything to the side and sort of make a well in the middle. Crack in two eggs and break the yolk a little bit and then let them cook for about 1 minute before starting to scramble the eggs around and mix with all the veggies. Add the cauliflower rice and stir to mix everything and cook for another 5 minutes. Season with some salt to your taste. Remove from the heat. Sprinkle in the green onions and garnish with cilantro leaves. Keep warm while grilling the steak
• Remove the steak from refrigerator 15 minutes before grilling. Preheat your grill on high. Place the steak on the grill on direct heat and let them grill for about 4 minutes on each side to get the medium rare and longer if you want it to be more done. Cover the grill. Flip to the other side and cook for another 4 minutes. If it gets too dark too quickly, you may want to lower the heat a little bit 
• Remove from the grill and let them rest for 10 minutes before slicing the steak

Serving:

• Slice the steak to about 1/2-inch thickness. Served with cauliflower rice and P.F. Chang’s® Kung Pao Sauce on the side or drizzle some on top of the steak. Serve immediately