• Thinly slice carrot into half-moons. 
• Roughly chop Asian greens. 
• Thinly slice onion (see ingredients). 
• Finely chop garlic.
• Discard any liquid from beef strips packaging. In a medium bowl, combine 
beef strips, onion, the pepper, 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 cauli-broccoli 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.
• Return all beef and onion to pan. 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 cauliflower-broccoli rice between bowls. Top with fragrant pepper beef stir-fry.
• Sprinkle over crushed peanuts to serve. Enjoy!