with Garlic Cauliflower Rice & Peanuts
We’re pop, pop, popping with punchy flavours that raise this beef stir-fry to new heights. Indulge in the fragrant taste of ginger and pepper, followed up by a subtle garlic note in the cauliflower rice. The final pop of flavour comes from a sprinkling of peanuts. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Onion
0.5
Garlic
3 clove
Black peppercorns
0.5 sachet
Beef strips
2 packet
Oyster sauce
1 packet
Ginger paste
1 packet
Honey
0.5 tbs
Soy sauce
1 tbs
Cauliflower rice
1 bag
Crushed Peanuts
1 packet
Asian Greens
1 packet
• Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice onion (see ingredients). Finely chop garlic. • Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • In a large bowl, combine beef strips, onion, peppercorns, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine oyster sauce, ginger paste, the honey and half the garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and Asian greens, until tender, 2-3 minutes. Stir in remaining garlic and cook until fragrant, 1 minute. • Add cauliflower rice and the soy sauce and cook until softened 2-4 minutes. Season with pepper. Transfer to a bowl and cover to keep warm.
• Return pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef and onion in batches, tossing, until browned and cooked through, 2-4 minutes. • Add oyster sauce mixture and toss to combine, 1 minute. Season. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide garlic cauliflower rice and veggies between bowls. Top with ginger-pepper beef. • Sprinkle over crushed peanuts to serve. Enjoy!
2563
kJ
Energy (kJ)
25.2
g
Fat
8.1
g
of which saturates
28.2
g
Carbohydrate
17.5
g
of which sugars
6.9
g
Dietary Fibre
67.8
g
Protein
1525
mg
Sodium
