For the beef

  • 3 tbsp reduced salt soy sauce
  • 3 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 large cloves garlic, crushed
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 750 g Taste the Difference sirloin steaks, thinly sliced
  • 1 small onion, halved and finely sliced
  • 1 carrot, peeled and julienned
  • 5 spring onions, trimmed and thinly sliced
  • 1 red chilli, deseeded and finely sliced

For the cauliflower rice

  • 1 large cauliflower, broken into florets
  • 1 tbsp olive oil

For the kimchi

  • 200 g sauerkraut
  • 1 tbsp fish sauce
  • 1 tbsp fresh ginger, grated
  • 1 large garlic clove, crushed
  • 0.5 tsp paprika
  • 0.5 tsp hot chilli powder


  1. 1

    Combine the soy sauce, honey, rice wine vinegar, garlic, ginger and sesame oil in a medium bowl and add the steak. Leave to marinate at room temperature for 45 minutes.

  2. 2

    In the meantime make the kimchi and cauliflower rice. To make the kimchi, combine all ingredients in a small bowl and set aside.

  3. 3

    To make the cauliflower rice, place the cauliflower florets into a food processor (it’s best to do this in batches), and blitz until it looks like rice. Heat the olive oil in a medium pan, add the cauliflower and cover with a lid. Cook for 5-7 minutes. Season lightly.

  4. 4

    Once the meat has marinated, heat a large frying pan over high heat. Once it is very hot, add half the meat and cook for 1 minute. Remove onto a plate. Repeat the same with the other half. Add the carrots and spring onions to the pan with any remaining marinating liquid and cook for about 3-5 minutes, until the vegetables have softened, but still have a slight bite and the sauce has thickened slightly. 

  5. 5

    Remove the pan from the heat add the meat back to the pan and toss together to combine. Serve with the cauliflower rice and kimchi.

Nutritional Details

Each serving provides
  • Energy 2340kj 559kcal 28%
  • Fat 29.9g 43%
  • Saturates 11.5g 58%
  • Sugars 22.5g 25%
  • Salt 3.1g 52%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

25.2g carbohydrate 3.8g fibre 45.4g protein

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