Low-carb beef strips with gochujang and cauliflower rice

Low-carb beef strips with gochujang and cauliflower rice: a spicy stir-fry with tender rump steak, aromatic gochujang paste and light cauliflower rice.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 325 kcal per serving
• Protein: 36 g
• Fat: 12 g
• Carbs: 16 g

Ingredients

• 300g rump steak
• 2 tbsp gochujang paste
• 400g cauliflower
• 1 tbsp sesame oil
• 2 spring onions
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · grater

1. Cut the rump steak across the grain into thin strips and mix with the gochujang paste and soy sauce. Leave the meat to marinate briefly while you prepare everything else.
2. Grate the cauliflower on a coarse grater into fine grains. Slice the spring onions into thin rings.
3. Heat the sesame oil in a large frying pan and fry the cauliflower rice until soft but still loose. Then take it out of the pan.
4. Add the marinated beef to the hot pan and sear it hard until it takes on colour outside but is still juicy inside. Fold in the spring onions at the end.
5. Season with a little extra soy sauce if needed. That keeps the seasoning clear and the cauliflower rice in the background.
6. Divide the warm cauliflower rice between plates and top with the spicy beef strips.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is a good choice. Spicy, savoury and pleasantly light.

Swaps

Rump steak → chicken breast (milder and a little leaner) | soy sauce → tamari (gluten-free with the same savoury note) | sesame oil → olive oil (more monounsaturated fat) | cauliflower → broccoli rice (similar fibre content, plus a little more folate)

Allergens

Contains soya and usually sesame; depending on the product, gochujang can contain wheat. Keep the spice mild for children, and during pregnancy make sure the beef is cooked through. Contains: soya, sesame, gluten.

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