Lunch
Beef with cauliflower rice
Beef and pepper on grated cauliflower instead of rice
- Ready in 20 min
- 476 kcal
Per serving
- kcal
- 476
- Protein
- 48 g
- Carbs
- 9 g
- Fat
- 28 g
Ingredients
- 190 g lean beef
- 180 g cauliflower
- 35 g red pepper
- 10 ml olive oil
- 10 g butter
Method
- Coarsely grate the cauliflower, or chop it very finely, into small grains. Cut the lean beef into thin strips across the grain and slice the red pepper.
- Heat the olive oil in a large frying pan or wok over a high heat. Stir-fry the beef for 2–3 minutes until browned all over, then lift it onto a plate.
- Add the red pepper to the pan and stir-fry for 2 minutes.
- Add the cauliflower and butter, lower the heat to medium and cook for 5–6 minutes, stirring often, until the cauliflower is tender but still has a little bite.
- Return the beef and its juices and toss for a minute until hot. Season with salt and black pepper and serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens