Sirloin Beef Strips
With Sesame-Cauliflower Fried Rice
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
We love the trend of re-purposing nutritious vegetables to create healthy ‘rice’! For tonight’s meal we’ve finely grated the cauliflower into grain-like pieces; all you have to do to make a tasty and high-fibre fried ‘rice’ is sauté with garlic, ginger and scallions. Strips of top sirloin steak are cooked with soy sauce and as much of the sambal oelek, a simple yet powerful Indonesian chili paste, as you like. Regardless of where you place on the spice-o-meter, tonight’s combination of the savoury beef and sambal is sure to delight. Add a hearty amount of crunchy red cabbage and sugar snap peas for a colourful dish packed with nutrients and flavour.
We will send you:
You will need:
Medium pan
Large high-sided pan
Oil
Salt & pepper
Total Fat
43 g
Saturated Fat
10 g
Sodium
880 mg
Total Carbs
18 g
Sugars
7 g
Protein
43 g
Fibres
5 g
Preparation
Start the fried rice
In a large high-sided pan, heat a drizzle of oil on medium. Add the ginger, garlic and ½ the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
Finish the fried rice
To the pan of aromatics, add the cabbage and cauliflower rice; season with S&P. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown. Add the sugar snap peas (halve crosswise before adding), sesame oil and ½ the soy sauce. Cook, stirring frequently, 1 to 2 minutes, until thoroughly coated; season with S&P to taste. Remove from the heat and set aside in a warm spot.
Cook the beef
While the fried rice cooks, in a medium pan, heat a drizzle of oil on medium. Pat the beef strips dry with a paper towel; season with S&P. Add the beef, remaining soy sauce and as much of the sambal as you’d like (depending on how spicy you want the dish to be) to the pan. Cook, stirring occasionally, 2 to 3 minutes or until cooked through.
Plate your dish
Divide the fried rice between your plates. Top with the finished beef strips and garnish with the remaining scallions. Bon appétit!
Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
