Recipes
Peppery Beef Stir Fry
- 150g Rump steak, cut into stir fry pieces
- 1/2 brown onion, cut into thin rings
- 3cm ginger, finely grated
- 1 tsp cracked black pepper
- 1-2 cloves of garlic, thinly sliced
- 1/8 tsp of Chinese 5 spice (about 1 shake)
- 1 Tbsp tamari
- 200g button mushrooms, cut in half
- 1/2 bunch of asparagus, sliced in half vertically
- 1/2 bunch of broccolini, sliced in half vertically
- 3 florets of broccoli, sliced in half
- 100g snow peas, topped and tailed
- 100g sugar snap peas, topped and tailed
- 100g green beans
- 1/2 bunch of bok choy, end sliced off
- 1/2 bunch of curly kale leaves
- activated pepitas to serve
- Melt the coconut oil in a wok and add the onion, ginger, pepper, and garlic and saute for 2 minutes. Add the steak, spice and tamari and brown for 3-5 minutes until just cooked. Remove the meat and set aside in a bowl.
- Add the mushrooms to the wok and saute for 2 minutes. Add the asparagus, beans, broccolini, and broccoli and cook for 5-8 minutes until just tender. Add the snow peas, sugar snap peas, bok choy and kale and cook for a further 5 minutes.
- Add the beef back into the wok and cook for 2 minutes to heat.
- Serve with a sprinkle of pepitas and some extra salt and pepper!