Beef and Cauliflower Salad

This Beef and Cauliflower Salad combines tender strips of beef with crisp cauliflower, creating a refreshing and nutritious dish. Perfect for a low-carb Chinese brunch, it's packed with flavor and easy to prepare.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Cauliflower - 300 grams, cut into small florets
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Red bell pepper - 1 small, thinly sliced
• Cilantro - 2 tablespoons, chopped
• Black pepper - to taste
• Lime juice - 1 tablespoon

Steps

1. In a bowl, marinate the beef slices with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper for about 10 minutes.
2. While the beef is marinating, bring a pot of water to a boil and blanch the cauliflower florets for 3-4 minutes until tender but still crisp. Drain and set aside.
3. Heat a non-stick skillet over medium-high heat and add the marinated beef. Stir-fry for 4-5 minutes until the beef is cooked through.
4. Add the blanched cauliflower, sliced red bell pepper, and chopped green onions to the skillet. Stir-fry for another 2-3 minutes until everything is heated through.
5. Remove from heat, drizzle with lime juice, and toss in the chopped cilantro.
6. Serve warm or chilled as a refreshing salad.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Low in carbs, making it suitable for low-carb diets.

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