Peppery Beef Stir Fry
September 4, 2017 | Cooking time: 15 minutes
A delicious and FAST dinner that allows your body to absorb all the iron from the steak because of the high amounts of vitamin C from the greens (especially the kale). You will learn so much more about food combining and nutrition in my 8 week program coming October 3rd!
If you want to keep it even simpler then just has less variety in the veggies (but keep the kale) and add more of each veggie!
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!