Keto: Saucy Ginger Ground Beef
Cauliflower Fried ‘Rice’ with Carrots & Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
Soothe away the stress of the day with a quick, tasty, keto-friendly supper. All you need is 15 minutes of cooking time to get an ample portion of ground beef browning with fragrant ginger and soy sauce. Fried rice is a classic side to support those flavours—simply sidestep the carbs by using fine grains of cauliflower instead. Sautéed with bite-size Asian greens, carrots and scallion, it holds suppertime together while holding you in a warm embrace.
We will send you:
- 340g Ground beef (high-protein serving)
- 225g Asian greens (yu choy or gai lan)
- 100g Matchstick carrots
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Ginger paste
- 1 Scallion
- 15ml Soy sauce (low sodium)
- 30ml Vegetable demi-glace
- 8g Ginger & Garlic spices (garlic, ground ginger, black pepper, kosher salt)
Contains: Soy, Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
10 g
Sodium
780 mg
Total Carb
21 g
Sugars
5 g
Protein
40 g
Fibre
7 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Thinly slice the scallion, separating the white bottom and green top.
Cook & coat the beef
In a large pan, heat a drizzle of oil on medium-high. Add the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the soy sauce, demi-glace and ½ cup water (double for 4 portions). Reduce the heat to low and simmer, stirring frequently, 2 to 3 min., until slightly thickened.
Make the fried ‘rice’
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Increase the heat to medium-high. Add the cauliflower rice and sauté, 3 to 4 min., until partially cooked. Add the yu choy and carrots. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until the vegetables are tender; season with the remaining spices and S&P.
Plate your dish
Divide the fried ‘rice’ between your plates. Top with the beef. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
