Lime coconut curd
Heat a coated frying pan without oil on medium heat and fry the coconut flakes until golden brown. Wash lime thoroughly. Then finely grate the peel with a...
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Cauliflower rice with beef
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
675
Calories
27 g
Carbohydrates
68 g
Protein
28 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Cauliflower (fresh) | 350 g |
 | Garlic (fresh) | 1 ⅜ (4 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chili powder | ½ Tablespoon |
 | Chives (frozen) | 1 ½ Teaspoon |
 | Peas (green, frozen) | 50 g |
 | Soy sauce, soy sauce | 2 ½ Teaspoon |
 | Beef, rump steak, steak (lean, organic quality) | 175 g |
 | Coconut oil, coconut oil | 2 Tablespoon |
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Preparation:
Step 1:
Let peas thaw. Wash cauliflower, cut into small pieces and chop into rice grain sized graters using a food processor.
Step 2:
Carrot cut into small pieces and finely chop the garlic. Cut the beef into bite-sized pieces.
Step 3:
Heat half of the coconut oil in a coated pan. Sear the beef in it for 2-3 minutes and season with salt and pepper. Then remove the meat from the pan and set aside.
Step 4:
Heat remaining coconut oil in skillet over medium heat. Add cauliflower rice, peas, garlic, carrots, chili powder, chives and soy sauce and stir occasionally.
Step 5:
Add the eggs and fry, stirring, until the egg begins to set. Then turn off the heat, add the beef and heat with the remaining heat. Then serve.
Macronutrient distribution:
The recipe Cauliflower rice with beef is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
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