• Boil the kettle. 
• Half-fill a medium saucepan with boiling water. Add basmati rice and a 
pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. 
• Drain and set aside. 
• Meanwhile, slice lemon into wedges. 
• Place cauliflower florets on a microwave-safe plate with a splash of water. 
Cover with damp paper towel. Microwave on high for 3 minutes. 

• Discard any liquid from beef strips packaging. 
• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook beef strips in batches, tossing, until browned 
and cooked through, 1-2 minutes. Transfer to a plate and season with
salt and pepper.

TIP: Cooking the meat in batches over a high heat helps keep it tender.

• Drain excess water from cauliflower. 
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook 
cauliflower until softened and browned, 4-5 minutes. 
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Add chermoula spice blend and tomato paste and cook until fragrant, 
1 minute. Add coconut milk, chicken-style stock powder and the water, 
stirring, until slightly thickened, 2-3 minutes. 
• Remove pan from heat, then stir through baby leaves and cooked beef until 
wilted and combined, 1 minute. Add a generous squeeze of lemon juice and 
season to taste.

• Divide rapid rice between bowls. Top with spiced beef and cauliflower curry. 
• Serve with any remaining lemon wedges. Enjoy!