Ginger-Pepper Beef & Garlic Cauli-Rice
with Veggies & Crushed Peanuts
- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
When you want to keep the carbs (and cook-time!) down, swap rice for our fluffy, pre-prepped cauli rice. Together with the juicy beef strips and crisp veggies, it soaks up the slighty sweet and zingy stir-fry sauce like a treat. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
zucchini
1
brown onion
3 clove
garlic
1 packet
black peppercorns
1 packet
beef strips
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
ginger paste
1 packet
cauliflower rice
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
½ tbs
honey
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. Thinly slice brown onion. Finely chop garlic. • Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • 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 1/2 the garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing, until tender, 2-3 minutes. Stir in remaining garlic and cook until fragrant, 1 minute. • Add cauliflowerrice and the soy sauce and cook, stirring, until softened 2-4 minutes. Season with pepper. Transfer to serving bowls.
• Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 2-4 minutes. • Add sauce mixture and return all cooked beef to the pan, tossing to combine, 1 minute. Season.
• Top garlic cauliflower rice and veggies with ginger-pepper beef. • Sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the zingy ginger-pepper sauce, though some found the peppercorns overpowering. Adjust to taste for a balanced flavour.
- Ease of prep: Quick and easy to make, with several mentioning it was snappy to whip up.
- Suggestions: Some recommend dicing the carrots and zucchini smaller. Adding green beans or snow peas could provide more veggie variety.
- Leftovers: A few noted the flavours improved after a day, with the cauliflower rice absorbing more taste.
- Cauliflower rice: Mixed reactions; many enjoyed it as a low-carb alternative, while others found it lacking flavour or preferred regular rice.
