| Pepper Beef Stir-fry |
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| Servings | Prep Time |
| 4 | 20 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
Servings:
Units:
500 gram rump steak thinly sliced 1 tsp black pepper freshly ground 1/2 tsp five-spice powder 2 tblsp coconut oil extra virgin 2 tblsp olive oil extra virgin 1 onion - brown thinly sliced into rounds 1 tblsp ginger finely grated 1 bunch asparagus (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 1 tsp maple syrup optional 1 bunch rocket - to serve optional
Instructions
- Place the beef, pepper, five spice powder and olive oil in a bowl and mix well to combine. 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 and maple syrup, if using. Serve immediately, scattered with rocket, if using
Nutrition Information
There is no Nutrition Label for this recipe yet.
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