Looking to spice up your midweek dinner? Try this Chilli beef with cauliflower rice recipe. It’s nourishing, tasty and ready in just 25 minutes. Easy-as!
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
2 tbs olive oil
2 tsp chilli flakes
2 garlic clove, crushed
1 lemon, zested, juiced
4 Coles Graze Grass-Fed Beef Steaks
2 x 300g pkts Coles Kitchen Cauliflower Rice
250g cherry tomatoes, halved
40g baby spinach leaves
2 spring onions, thinly sliced
100g snow peas, thinly sliced lengthways
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oil, chilli, garlic, lemon zest and lemon juice in a small bowl. Place the beef in a shallow glass or ceramic dish. Pour half the oil mixture over the beef and turn to coat. Season.
Step 2
Heat a greased barbecue grill or chargrill over medium-high heat. Cook the beef for 4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
Step 3
Meanwhile, heat the remaining oil mixture in a large frying pan over high heat. Add the tomato and cook for 2 mins or until heated through. Add the cauliflower rice, spinach, spring onion and snow peas and cook, stirring, for 4 mins or until heated through. Season.
Step 4
Divide the cauliflower rice mixture among serving plates. Top with the beef to serve.
