Carb-Conscious Spicy Beef Nasi Goreng

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 20g roasted peanuts
• 2clov garlic
• 250g cauliflower
• 300g beef stir-fry
• 40g nasi goreng paste
• 26ml vegetable oil
• 2pcs egg

Method

1. Step 1 — Prep veggies
   Quarter the carrot lengthwise and thinly slice. Thinly slice the spring onion, keeping the white and green parts separate. Coarsely chop the peanuts. Crush or finely chop the garlic. Coarsely grate the cauliflower, including the stem (see Kitchen 101).
2. Step 2 — Cook cauliflower 'rice'
   Heat 1 tbs vegetable oil in a medium frypan over medium-high heat. Add the cauliflower, season with salt and pepper and cook, stirring occasionally, for 4-5 mins until tender. Remove from the pan, reserving the pan.
3. Step 3 — Brown beef
   Separate the beef stir-fry. Heat 1 tsp vegetable oil in a medium deep frypan over high heat until very hot (see Kitchen 101). Stir-fry the beef for 1-2 mins until browned. Remove from the pan, leaving any oil in the pan. Return the pan to high heat. Add the carrot, white part of the spring onion, garlic and nasi goreng paste and stir-fry for 1 min or until fragrant.
4. Step 4 — Finish nasi goreng
   Add the cauliflower 'rice' and beef to the carrot mixture and stir-fry for 1 min or until warmed through. Remove the pan from the heat.
5. Step 5 — Fry eggs and serve up
   Heat 2 tsp vegetable oil in the reserved pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Divide the nasi goreng and fried eggs among bowls and scatter over the peanuts and remaining spring onion. Enjoy!
6. Step 6 — Kitchen 101
   To speed up the prep time, coarsely chop the cauliflower, then pulse in a food processor until it resembles rice. ~Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Eier, Peanut