Serves: 4

Nutritional Information Per Serve:

  • Calories 318
  • Protein 36g
  • Carbs 11g (Sugar 7g)
  • Fat Total 13g (Saturated Fat 3g)


  • 1 tbsp sesame oil
  • 3 eggs, lightly whisked
  • 500g beef rump steak
  • 1/4 cup (75g) red curry paste
  • 1 red capsicum, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 300g packet cauliflower rice
  • 1 cup (120g) frozen baby peas, thawed


  1. Heat half the oil in a frying pan over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 2 mins or until almost set. Transfer to a clean work surface. Roll into a log and thinly slice crossways.
  2. Cook the beef in the pan for 2 mins each side. Brush the top of the beef with curry paste. Turn and cook for 1 min. Brush the top with more curry paste. Turn and cook for 1 min for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil.
  3. Add the capsicum and garlic to the pan and cook, stirring, for 2 mins or until aromatic. Add the cauliflower rice and peas and cook for 2 mins or until cauliflower starts to soften. Add egg and cook, stirring, for 2 mins or until combined and heated through.
  4. Divide the cauliflower rice mixture evenly among serving bowls. Season. Thickly slice the beef. Arrange over the cauliflower rice in the bowls and serve.