SERVES – 4 / PREP TIME – 20 MINUTES / COOKING TIME – 20 MINUTES
500g rump steak, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon five – spice powder
2 table spoons extra virgin coconut oil
2tablespoons extra virgin olive oil
1brown onion thinly sliced in to rounds
1tablespoon finely graded ginger
150g snow peas, trimmed
1bunch 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
1teaspoon sesame oil
1teaspoon maple syrup (optional)
rocket to serve(optional)
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 for 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.
Recipe From The Energy Guide By Dr Libby Weaver