Korean Beef and Fried "Rice"

I came across these 2 low carb recipes so I decided to cook them tonight. My review: Fried
"Rice" by itself was pretty good. The flavor just was a tiny bit off but pretty close to the real thing. Together though, it was PERFECTION! ahhhh SOOOOO good!!!!
Korean Beef:
2 pounds top sirloin steak
5 tablespoons soy sauce
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon black pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 teaspoon sesame oil
1 teaspoon sesame chili oil
5 tablespoon water

Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.

Heat a non stick skillet to high and stir fry beef. This only takes a few minutes.

Fried "Rice"
10-15 ounces fresh cauliflower, grated, about 1/2 head
2 cloves garlic, minced
Cooking oil, 2 tablespoons to 1/4 cup
1/4 cup soy sauce
1 teaspoon sesame oil
1 egg, beaten
3 green onions, chopped
Dash pepper, optional

Heat wok or large non-stick skillet medium-high.First stir fry mushrooms in a tablespoon of oil and set aside. Add additional 2 tablespoons of oil and the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion and pepper, if using, and toss.

Here are the steps in pictures: