Pepper Beef Stir-fry

Pepper Beef Stir-fry

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 serves
Course: Main Course
Calories: 523
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  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.
  4. Add the ginger and cook for 1 minute.
  5. Stir in the vegetables, stock and tamari and stir-fry fro 5 minutes or until the vegetables are bright green and tender.
  6. Return the beef to the wok and cook for 3 minutes or until heated through.
  7. Remove from heat and stir in the sesame oil. Serve immediately.

Nutrition

Calories: 523kcalCarbohydrates: 14gProtein: 40gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 103mgSodium: 702mgPotassium: 937mgFiber: 4gSugar: 6gVitamin A: 4150IUVitamin C: 151mgCalcium: 150mgIron: 5.8mg

Notes

Serve with cauliflower rice or zucchini noodles.

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