Beef & Vegetable Stir-Fry with Cauliflower Beetroot Purée

1.Prepare the Cauliflower Beetroot Purée: Steam the cauliflower florets and diced beetroot in a steamer basket over boiling water for 10–12 minutes, or until both are tender when pierced with a fork.

2.Transfer the steamed cauliflower and beetroot to a blender or food processor. Add 2 tablespoons mayonnaise, 1 tablespoon butter, and season with salt and freshly ground black pepper to taste. Blend until smooth and creamy. Keep warm.

3.Heat 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok over medium-high heat until melted and shimmering.

4.Add the finely diced onion to the pan and sauté for 3–4 minutes until softened and translucent, stirring frequently to prevent burning.

5.Increase heat to high and add the beef strips to the pan. Cook, stirring frequently, until the beef is browned on all sides, about 4–5 minutes.

6.Stir in 2 tablespoons tomato paste, 1/2 teaspoon fresh thyme leaves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon garlic powder, and 1 teaspoon Worcestershire sauce. Mix thoroughly to coat the beef and onions evenly.

7.Add the chopped green beans, sliced green olives, and chopped sundried tomatoes to the pan. Stir-fry for an additional 3–4 minutes until the vegetables are tender-crisp and the flavors are well combined.

8.Season the stir-fry with salt and freshly ground black pepper to taste. Remove from heat.

9.To serve, spoon a generous portion of the warm cauliflower beetroot purée onto each plate. Top with the beef and vegetable stir-fry.

10.Garnish with extra thyme leaves or additional sliced olives if desired for a fresh, aromatic finish.