Beef Fillet with Cauliflower

1 Cut the fillet about 1 x 2 cm cubes and season with tandoori. Divide the cauliflower into roses, cut the stems into slices. Cut tomatoes into small cubes. Cut zucchini into 2 cm long narrow sticks. Peel onion and cut into narrow strips.

Halve the white of the spring onions lengthwise, cut into pieces with the green.

2 Heat the wok at the beginning, then 2 tsp oil. Roast the meat in it for 2 min and keep warm. Heat wok again, fry onion in remaining oil until translucent. Fry cabbage for 3 min. Add clear soup and coconut milk, bring to boil and simmer gently for 5 min. Season with salt and pepper. Stir in whites of scallions, zucchini and tomatoes and cook for 3 min. Fold in meat and onion greens and season.

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just right for a light meal!

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