This is a delicious low-carb way of serving spicy minced beef and ‘rice’. You will need a food processor or blender to make the cauliflower ‘rice’. If wished, you can sprinkle the filled lettuce leaves with a little diced onion and cucumber just before serving.
Ingredients
spray oil
1 red bird’s eye chilli, diced
1 tsp grated fresh root ginger
1 garlic clove, crushed
225g lean minced beef (max. 5% fat)
2 tsp nam pla (Thai fish sauce)
4 spring onions (scallions), thinly sliced grated zest and juice of 1 lime
a few sprigs of coriander, chopped
a few iceberg or Little Gem lettuce leaves
Cauliflower ‘rice’:
½ medium cauliflower
1 lemongrass stalk, peeled and diced
1 tsp nam pla (Thai fish sauce)
- Make the cauliflower ‘rice’: discard the cauliflower stem and leaves and separate the head into florets. Put them in a food processor and pulse to the consistency of rice-sized ‘grains’.
- Lightly spray a large frying pan with oil and place over a medium to high heat. Stir-fry the lemongrass for 2 minutes and then add the cauliflower. Stir-fry for 4–5 minutes until hot, just tender but slightly crunchy. Stir in the nam pla and keep warm.
- Lightly spray a wok or deep frying pan with oil and, over a medium heat, stir-fry the chilli, ginger and garlic for 2 minutes. Add the minced beef and cook for 4–5 minutes until browned. Stir in the nam pla, spring onions, and lime zest and juice. Sprinkle with coriander and season to taste.
- Spoon the minced beef mixture into some crisp iceberg or Little Gem lettuce leaves and eat immediately, holding them wrapped in your hands, with the cauliflower ‘rice’.
Serves: 2
Prep time: 15 Minutes
Cook time: 15 Minutes
Calories: 200 kcal per serving
Total Fat: 6 g