Another great Friday Night dish, this – a one-pan special perfect for those evenings when you have the luxury of a bit of extra time to spare.
Take last night, for instance. I strung the cooking of this meal out over two very lazy hours, punctuated by tea, a collection of 70s standards on the phone, and interesting snippets of TV.
It eats well, too, at its best spooned into big, deep bowls, so you can spend another relaxed half-hour excavating away with chopsticks, whilst sipping on yet more green tea.
Just break the prep down into four logical chunks – eggs, beef, vegetables, cauliflower rice, and then simply throw it all back together in the wok just before serving. Great stuff.
Beef Fried Cauliflower Rice
- 500g cauliflower rice – see Notes
- 400g beef – see Notes
- 5 cloves of garlic, peeled and thinly sliced
- a 2 inch piece of ginger, peeled and thinly sliced
- 1 green Jalapeño chilli, or similar, finely chopped
- 1 medium carrot, peeled and cut into thin strips
- 1 medium green pepper, de-seeded and cut into thin strips
- 5 spring onions (scallions), whites and greens separated, thinly sliced
- 4 eggs, beaten
- 5 spice powder
- coconut oil
- salt and freshly ground black pepper
- 2 tbsp Sake, plus more for deglazing
- 2 tsp sesame seed oil
- 1 tsp tapioca flour
- Slice the beef into thin postage stamp sized strips. Place in a large mixing bowl, together with the Sake, sesame seed oil, salt and freshly ground black pepper to taste, and the tapioca flour. Mix well, and set aside.
- Heat a tablespoon of coconut oil in a non-stick frying pan. Fry the eggs, breaking them up with chopsticks while doing so. When the eggs have just cooked, remove them from the pan, and place them on a large plate. Set aside.
- Prepare the vegetables. Heat about 2 tbsp of coconut oil in a non-stick wok over medium high heat. Add the carrot and green pepper, and stir fry for 1 minute. Add the ginger and chopped chilli, and stir fry for 1 minute more. Add the garlic and sliced spring onion whites to the wok, sprinkle over about 1 tsp of 5 spice powder, and stir fry for 1 minute more. Add about a tbsp of Sake to the wok, stir well, and then remove the vegetables from the wok, placing them in a large bowl. Set aside.
- Fry off the beef. Wipe out the wok, and heat up about 2 tbsp of coconut oil over medium high heat. Add the beef, and stir fry until it is just cooked, about 3 minutes or so. Remove from the wok, and place in a large bowl. Set aside.
- Finish off the dish. Wipe out the wok, and then heat about 4 tbsp of oil over medium high heat. Add the cauliflower rice, and then stir well to coat with the hot oil. Add 2 tbsp of hot water to the wok. Cover, and cook for 6 minutes, stirring often, adding a little more hot water if needed.
- Return the vegetables, beef, and eggs to the wok. Stir well to combine everything. Stir fry for 1 minute more. Remove the wok from the heat. Serve the completed dish in bowls, garnished with the spring onion greens.
- The beef you use here is going to have to be of a cut that will cook quickly and still be tender. If you go for “frying steak” or similar, you probably want to give it a good, old-fashioned working over with a good, old fashioned steak hammer before slicing it up.
- Although you can of course grate the required amount of cauliflower rice yourself, here I use 2 x 250g of Swedish supermarket chain ICA’s own pre-grated cauliflower rice.
- Depending on your own personal Paleo preferences, you may not want to use the Sake. If you don’t, simply substitute water or stock for it in the meat marinade, likewise when deglazing the wok, after stir-frying the vegetables.