January 15, 2019

Serves 4

Reset: Suits phases 2, 3 and 4

Great Shape: protein, fat, vegetable


2 Tbsp soy sauce
½ Tbsp fish sauce
1½ tsp ethyritol or sweetener
1 Tbsp sesame oil
1 tsp tomato paste
Juice of ½ lime
1 Tbsp coconut oil
2 Tbsp grated ginger
2 large cloves garlic, grated
½ long red chilli, sliced
1 medium celery stick, diced
400g minced beef
1 Tbsp sesame seeds
Chopped spring onions/scallions, for garnish

For cauliflower

1/2 medium head cauliflower, cut into florets
1 tsp coconut oil
Pinch of salt


  1. Combine the soy sauce, fish sauce, sweetener, sesame oil, tomato paste, and lime juice in a bowl and whisk together.
  2. In a large fry pan, heat coconut oil over medium-high heat. Add the ginger, garlic, chilli, and celery and sauté for 30 seconds, then add the minced beef. Cook for 6 minutes over medium-high heat, breaking the meat apart with a spatula in the first couple of minutes. Then leave the beef to brown off and only stir once or twice.
  3. After 6-7 minutes, add the sauces to the beef and stir through for another minute. Finally, sprinkle in the sesame seeds and stir through.
  4. While the beef is cooking, cut the cauliflower into florets and add to a food processor. Process until it resembles bread crumbs. Heat the oil in another pot over medium-high heat. Add the ‘riced’ cauliflower and salt and stir through for 1-2 minutes, until slightly softened.
  5. Serve the beef over cauliflower rice, topped with some chopped spring onions.
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