Tangy tomato beef with cauliflower rice

I am not a vegan, or a vegetarian. I am not on the Paleo diet.
However, I am really interested in this new trend for vegetables instead of carbs. Over the last few years, I been switching white rice, bread and pasta for brown, using sweet potatoes instead of regular and generally taking more of an interest in the way I eat carbohydrates. I discovered cauliflower rice a few months back, and I really like it. I was never a big fan of cauliflower, because I always thought of it as a fairly tasteless mush, but recent recipe discoveries like cauliflower and tomato curry and cauliflower couscous have opened my eyes.
By using cauliflower rice for this meal, I felt incredibly virtuous, but more importantly, still full!
Thank you to Gok Wan’s “Gok Cooks Chinese” book for the inspiration for the beef in tomato sauce.

Ingredients (serves 2 people)
3 tbsp oil
1 tsp sesame oil
200g thin sliced beef for stir-frying
1 small white onion
2 cloves of garlic
2cm piece of ginger
3 tomatoes
100ml stock (I used chicken)
2 tbsp oyster sauce
2 tbsp soy sauce
6 tbsp tomato ketchup
1 small head of cauliflower
1 spring onion

Method
1. Do all of your prep in advance! Slice the beef into strips. Peel and chop the onion, peel and slice the garlic and ginger. Chop the tomatoes, but not too small. I think I over-chopped mine, they don’t have to be diced, chunks are good for this. Shred the spring onion.
2. Get your cauliflower rice ready. Take the outer leaves off the cauliflower and cut into florets. Wash, Put into a food processor and pulse until you have small rice-like grains. I’m not great at working out how much whole cauliflower will produce what ratio of rice yet. Therefore, at this stage, if you end up having more “rice” than you need, freeze the extra. It can’t be frozen once it is cooked.
3. Heat a tablespoon of oil in a wok or very large frying pan on a high heat.
4. Brown the beef strips, then put to one side.
5. Turn the heat down a little, add another tablespoon of the oil and stir-fry the onions for 3 minutes. Then add the garlic and ginger and cook until the onions soften – about two more minutes. By now, your kitchen will smell awesome!
6. Add the tomatoes and cook for another 3 minutes. Next, add the stock and bring to the boil. Simmer for 3 minutes.
7. While the tomato mixture is simmering, heat the final tablespoon of the oil in another pan. Once warm, add the cauliflower rice. I seasoned mine with a bit of ground garlic, 5 spice powder and ground black pepper at this stage, but that is optional. The cauliflower rice needs to be cooked uncovered for about 5 minutes, or until just beginning to turn golden brown. Keep at eye on it!
8. Return to your simmering tomato mixture. Add oyster sauce, soy sauce and ketchup. Simmer for 2 more minutes.
9. Return the beef to the wok/pan with the tomato mixture and warm through in the sauce.
10. Plate up some cauliflower rice (the same amount you’d use for normal rice) and spoon some of the delicious tangy beef in tomato sauce alongside. Garnish with some shredded spring onions, and a drizzle of sesame oil. Enjoy!

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