by Miriam | Apr 20, 2021 | All Recipes, Mains, Recipes
Ingredients:
- 500g Beef, thinly sliced (I use stir-fry beef)
- 500g Cauliflower florets, cut into bite sized pieces (I use a bag of frozen cauli)
- 3 Tbsp olive oil
- 1 Brown onion, diced
- 1 Capsicum, diced (optional)
- 3 Garlic Cloves, minced (fresh or in a jar)
- 1 Tbsp Ginger, minced
- Chilli flakes (optional and to taste)
Sauce Ingredients:
- 1/2 cup Water
- 1 Tbsp Arrowroot flour (can use corn starch or regular flour as thickener)
- 1/4 cup Soy sauce
- 2 tsp Rice wine vinegar or distilled white vinegar
- 2 tsp Sesame seed oil
- 1 Tbsp Honey (optional – omit for low carb)
Method:
- Make the sauce first by mixing together the water and arrowroot flour/cornstarch until smooth. Add in all remaining sauce ingredients, stir until combined and set aside.
- Heat a large frying pan over medium-high heat. Add 2 Tbsp of oil and the onion, garlic and ginger. Cook until onion is translucent.
- Add cauliflower and capsicum and cook until it is tender. If using frozen add a lid to the frying pan and allow to cook for 5-10 minutes or until soft, stirring every couple of minutes. If using fresh and you prefer your cauliflower soft, add about 1/4 cup of water to the pan while it cooks. Cook until water is absorbed and cauliflower is soft.
- Remove all ingredients from pan and place into a bowl while you cook the beef.
- Add remaining 1 Tbsp of oil to pan. Increase pan heat to high.
- Add beef and sear. This should take no more than 30 seconds each side. DO NOT overcook – a little pink meat is OK as it will cook through later.
- Add cauliflower back into the pan with the beef and stir to combine.
- Stir the sauce in the bowl to make sure the arrowroot flour/ cornstarch is incorporated and pour the sauce over the beef and cauliflower.
- Heat the sauce to a strong simmer. Cook for about 1-2 minutes to thicken the sauce, stirring occasionally to make sure all beef is cooked and beef and cauliflower is coated with sauce.
- Serve with sour cream. Can also be served with cauli-rice or cauli mash to be kept low-carb. Serve with rice or pasta if preferred.
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