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Ponzu Beef & Ginger Stir-Fry

with Baby Peppers & Cauliflower ‘Rice’

Cooking time

15 minutes




480 /serving

Ponzu sauce is one of our favourite low-effort, high reward, secret ingredients—it’s full of salty, acidic, sweet pep and has a citrusy undertone that brightens up pretty much anything you cook in it. Tonight that honour goes to tender sirloin strips in a quick, ginger-kissed stir-fry served with blistered baby bell peppers, fresh-chopped scallions and cauliflower ‘rice’ to help soak it all up.

We will send you:

  • 340g Sirloin beef strips (High-protein serving)
  • 140g Multicoloured baby peppers
  • 300g Cauliflower ‘rice’
  • 1 Scallion
  • 15ml Ginger paste
  • 30ml Ponzu lime sauce
  • 18g Cornstarch
  • 8.5g Stir-fry spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Soy, Wheat

You will need:

2 Large pans
Salt & pepper
Total Fat
23 g
Saturated Fat
7 g
680 mg
Total Carbs
27 g
6 g
42 g
7 g
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Cook the cauliflower ‘rice’
Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. In a large pan, heat a drizzle of oil on medium-high. Add ½ the white bottoms of the scallion and ½ the ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’ and cook, stirring frequently, 4 to 6 minutes, until softened; season with ⅓ of the spice blend and S&P to taste. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the beef & make the sauce
While the cauliflower ‘rice’ cooks, in another large pan, heat a drizzle of oil on medium-high. Pat the beef dry with a paper towel; season with ½ the remaining spice blend and S&P. In a large bowl, combine the seasoned beef and cornstarch; toss to combine thoroughly. Add the seasoned and coated beef* to the pan and cook, stirring frequently, 2 to 3 minutes, until cooked through. Add the ponzu sauce, remaining ginger and white bottoms of the scallions to the pan. Cook, stirring frequently, 1 to 2 minutes, until the sauce thickens slightly.
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Cook the peppers
In the reserved pan, heat a drizzle of oil on medium-high. Add the peppers and cook, 2 to 4 minutes, per side, until beginning to soften and brown; season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the finished cauliflower ‘rice’ between your plates. Top with the finished beef and peppers. Spoon any remaining sauce over the beef and peppers. Garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.