Ingredients

· 1 tablespoon sesame oil

· 3 eggs, lightly whisked

· 500 g beef rump steak

· 75 g red curry paste

· 1 red capsicum, seeded, finely chopped

· 2 garlic cloves, crushed

· 300 g cauliflower rice

· 120 g frozen baby peas, thawed

Method

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 two minutes or until almost set. Transfer to a clean work surface. Roll into a log and thinly slice crossways. Cook the beef in the pan for two minutes each side. Brush the top of the beef with curry paste. Turn and cook for a minute. Brush the top with more curry paste. Turn and cook for one minute for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Add the capsicum and garlic to the pan and cook, stirring, for two minutes or until aromatic. Add the cauliflower rice and peas and cook for two minutes or until cauliflower starts to soften. Add egg and cook, stirring, for two minutes or until combined and heated through. Divide the cauliflower rice mixture evenly among serving bowls. Season. Thickly slice the beef. Arrange over the cauliflower rice in the bowls and enjoy!