Pepper Beef Stir Fry


  • 500g rump steak, thinly sliced
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon five – spice powder
  • 2 table spoons extra virgin coconut oil
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion thinly sliced in to rounds
  • 1 tablespoon finely graded ginger
  • 150g snow peas, trimmed
  • 1 bunch asparagus (180g), trimmed and cut in to 5cm lengths
  • 200g broccolini, cut in to 5cm lengths, including stalks
  • 75g sugar snap peas
  • 200g baby choy sum or bok choy, leaves separated
  • 100ml beef stock
  • 1 teaspoon tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup (optional)
  • rocket to serve(optional)


  1. Place the beef, pepper, five-spice powder and olive oil in a bowl and mix well to combine
  2. 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.
  3. 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.
  4. Stir in the vegetables, stock and tamari and stir-fry for 5 minutes or until the vegetables are bright green and tender.
  5. 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.

Recipe From The Energy Guide By Dr Libby Weaver