INGREDIENTS

• ginger

• 4 garlic cloves

• 2 onion

• 2 kumato tomato

• 6 curry leaves

• 40g peanuts

• 500g cauliflower

• 400g beef stir-fry

• 4 tsp masala seasoning

• 3 tbs neutral-flavoured oil

• 2 tsp soy sauce

• 1 tsp Australian honey

METHOD

1. Prep vegetables

Read through the recipe. Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the onion. Coarsely chop the tomato. Strip the curry leaves, discarding the stems. Coarsely chop the peanuts. Coarsely grate the cauliflower, including the stem (or process cauliflower in a food processor using the pulse button until it resembles rice).

2. Marinate beef

Combine the ginger, half the garlic, masala seasoning and 1½ tbs oil in a large bowl and season with pepper. Separate the beef stir-fry, add to the marinade and toss to coat.

3. Brown beef

Heat a medium frypan over high heat until hot (beef stir-fry is best with hot and fast cooking, so get your pan very hot). Cook the beef, stirring, for 1-2 mins until browned. Remove from the pan and reserve the pan.

4. Cook cauliflower rice

Heat 1½ tbs oil in a large deep frypan over medium-high heat. Cook the cauliflower and remaining garlic, stirring occasionally, for 5-7 mins until lightly browned and tender. Season with salt and pepper.

5. Stir fry aromatics

Meanwhile, heat 1 tbs oil in the reserved frypan over medium-high heat. Stir-fry the onion and curry leaves for 3 mins or until the onion is starting to soften.

6. Get ready to serve

Return the beef and any resting juices to the pan. Add the tomato, 4 tsp soy sauce and 2 tsp honey. Cook, stirring, for 1-2 mins until the tomato is slightly softened. Divide the cauliflower rice and beef stir-fry among bowls. Scatter with the peanuts to serve.