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600g beef strips 1 tsp Hi­malayan salt 1 tbsp fresh gin­ger, crushed 3 gar­lic cloves, crushed 2 tbsp tomato paste 1 tbsp xyl­i­tol splash of tamari soy sauce (op­tional) co­conut oil, for fry­ing ½ cup beef stock 400g cau­li­flower rice 4 spring onions, chopped 1 / cup ex­tra-vir­gin olive oil 3 Hi­malayan salt and black pep­per 30g radishes, sliced into ba­tons 4 eggs, fried toasted se­same seeds, to serve fresh basil, to serve kim­chi, to serve

1. Place the beef in a bowl with the salt, gin­ger, gar­lic, tomato paste, xyl­i­tol and tamari (if us­ing). 2. Heat the co­conut oil in a pan, add the beef strips and cook un­til they have browned. Add the beef stock and sim­mer un­til the liq­uid has re­duced and thick­ened. 3. Cook the cau­li­flower rice ac­cord­ing to the packet in­struc­tions, then stir through half the spring onions and olive oil. Sea­son well. 4. To assem­ble: Di­vide the beef and cau­li­flower rice into 4 bowls, add the radishes and eggs, and top with se­same seeds and the re­main­ing spring onion and olive oil. 5. To serve: Serve gar­nished with basil leaves and with kim­chi on the side.

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