| Pepper Beef Stir-fry |
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| Servings | Prep Time |
| 4 serves | 20 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
Servings: serves
Units:
500 gram rump steak thinly sliced 1 tsp black pepper freshly ground 1/2 tsp five-spice powder 2 tbsp coconut oil extra virgin 2 tbsp olive oil extra virgin 1 medium onion - brown thinly sliced into rounds 1 tbsp ginger finely grated 1 bunch asparagus approx 180g trimmed and cut into 5cm lengths 150 gram snow peas trimmed 200 gram broccolini cut into 5cm lengths, including stalks 75 gram sugar snap peas 200 gram baby choy sum or bok choy leaves separated 100 ml beef stock 1 tsp tamari 1 tsp sesame oil
Instructions
- Place the beef, pepper, five spice powder and olive oil in a bowl and mix well to combine. Leave to marinade for 3-4 hours minimum - preferably leave overnight.
- Melt half the coconut oil in a wok over high heat, add the beef and stir-fry for 5 minutes or until browned. Remove the beef from the wok.
- Melt the remaining coconut oil in the wok, add the onion and stir-fry for 5 minutes or until soft and golden.
- Add the ginger and cook for 1 minute.
- Stir in the vegetables, stock and tamari and stir-fry fro 5 minutes or until the vegetables are bright green and tender.
- Return the beef to the wok and cook for 3 minutes or until heated through.
- Remove from heat and stir in the sesame oil. Serve immediately.
Recipe Notes
Serve with cauliflower rice or zucchini noodles.
Nutrition Information
Nutrition Facts
Pepper Beef Stir-fry
Amount Per Serving
Calories 523
Calories from Fat 306
% Daily Value*
Total Fat 34g
52%
Saturated Fat 15g
75%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 103mg
34%
Sodium 702mg
29%
Potassium 937mg
27%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
16%
Sugars 6g
Protein 40g
80%
Vitamin A
83%
Vitamin C
183%
Calcium
15%
Iron
32%
* Percent Daily Values are based on a 2000 calorie diet.
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