STIR-FRIED BEEF AND CHOY SUM WITH CAULI RICE

Preparation time 10 mins Cooking time 15 mins Serves 4 1 small cauliflower, stems finely

chopped, florets coarsely chopped Sea-salt flakes, to season

2 shallots, finely chopped

1/4 cup vegetable oil

500g rump steak, thinly sliced 5cm piece ginger, peeled, sliced 2 cloves garlic, crushed

2 bunches choy sum (Chinese flowering cabbage), coarsely chopped

2 Tbsp soy sauce

2 Tbsp Chinese cooking wine

2 tsp cornflour 1 tsp sesame oil

Sliced red chilli, chopped roasted cashews and Vietnamese mint, to serve

STEP 1 In a food processor, pulse cauliflower until the size of rice grains. Heat a large frying pan on medium and cook, occasionally stirring, for 10 minutes, or until just tender. Season with salt and stir through shallots.

STEP 2 Meanwhile, in a wok, heat oil on high. Stir-fry steak in 2 batches, for 1-2 minutes. Set aside.

STEP 3 In same wok, stir-fry ginger and garlic for 30 seconds. Add choy sum and stir-fry for 2 minutes.

STEP 4 In a jug, combine soy, wine and cornflour. Add to wok and stir-fry until boiling. Simmer for 2 minutes.

STEP 5 Return steak to wok with choy sum. Stir-fry for 1-2 minutes.

STEP 6 Drizzle with sesame oil and scatter with chilli, cashews and mint. Serve with cauliflower rice.