• 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. • Discard any liquid from beef strips packaging. In a medium 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 cauliflowerrice 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 garlic cauliflower rice and veggies between bowls. Top with ginger-pepper beef. • Sprinkle over crushed peanuts to serve. Enjoy!