Asian Beef & Veggies
with Cauliflower Rice & Crispy Shallots
- Gluten
- Molluscs
- Wheat
Ingredients
1 packet
Cauliflower Rice
250 g
Beef Strips
1 packet
Green Beans
1 packet
Coriander
1
Garlic
1 sachet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Ginger Paste
1
Carrot
Cooking Steps
• Trim green beans and slice into thirds. Thinly slice carrot into half-moons. Finely chop garlic. • In a small bowl, combine ginger paste, oyster sauce, the soy sauce, sweet chilli sauce and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and carrot, tossing, until tender, 4-5 minutes. Transfer to a plate.
TIP: Add a splash of water to the pan to help speed up the cooking process!
• Return frying pan to high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Add cauliflowerrice, stirring, until softened, 2-4 minutes. Stir through the butter until melted, 1 minute. Season to taste. • Transfer to a bowl and cover to keep warm.
Custom Recipe: If you've upgraded to beef strips, cook the beef strips in batches until browned and cooked through, 1-2 minutes.
• Divide cauliflower rice between bowls. Top with ginger pork and veggie stir-fry. • Tear over coriander. Sprinkle with crispy shallots to serve. Enjoy
