Put paprika, almond flour and a generous amount of salt and pepper into a bowl and mix together.
Add beef strips and using your hands, mix the beef until it is well coated with the mixture, seasoning the meat.
Heat oil in 2 pans so you can multitask and cook the cauliflower rice and beef at the same time.
Put your cauliflower rice into one of the pans, allowing it to cook, stirring it occasionally while you cook the beef side of the dish.
Add half of your beef to the pan, laying it out as flat as you can then let it cook for 1 minute until browned slightly, then use tongs to flip them to the other side for 30 seconds to 1 minute. They don’t have to be fully browned on the flipside. You don’t want them to be over cooked and tough as they will continue to cook while resting and when you add them back to the dish.
Pour those strips onto a plate on the side, add a bit more oil to the pan, then repeat the process as above, cooking the beef. Pour on the plate with the other beef.
Scrape some of the burnt crumbs off the bottom of the pan and discard. Do the best you can, no need to be fussy.
Add 1 teaspoon garlic oil into the pan, then add your onions and allow them to cook, stirring them occasionally, allowing the onions to brown.
Remember to keep an eye on your cauliflower rice, if it’s ready turn off the heat.
Add your tinned tomatoes to the pan and stir. Add a bit of water to the tin (about 1/4 of tin), swishing it around, then add it into the pan. Stir, then turn down the heat and allow the sauce to simmer for about 3 minutes
Put your beef back into the pan, give it a stir, combining the beef well with the tomato sauce, just reheat for 2 minutes on a simmer.
Serve your cauliflower rice onto plates, top with your beef mixture, and sprinkle with the freshly sliced spring onions. Add some more salt and pepper if need be and ENJOY!