Preparation time: 15 mins
Cooking time: 15 mins
Serves: 4+
INGREDIENTS
500g beef rump, cut into strips
2 tbs coconut oil
1 onion, cut into 1cm wedges
2 cloves garlic, crushed
2cm piece ginger, finely julienned
1 capsicum, sliced
1 bunch bok choy, cut into chunks
150g broccoli, cut into florets
2 bunches fresh asparagus, cut into 5cm pieces
100g mushrooms, sliced
6 eschallots, cut into 3cm pieces
3 tbs tamari sauce
3 tbs sweet chilli sauce
2 tbs sauce hoisin or ketjap manis, optional
1 handful fresh coriander leaves
METHOD
* Melt 1 tbs oil in a wok or large frypan on medium to high heat and brown meat in small batches. Set meat aside in a bowl and add 1 tbs tamari and sweet chilli to the meat.
* Melt another tbs coconut oil in wok, add the ginger, garlic and onion. Briefly stir until fragrant, then add capsicum, bok choy, broccoli, asparagus and mushrooms and stir for a few minutes.
* Add meat, eschallots, coriander and remaining sauces and stir until heated and combined.
* Eat and enjoy!
REHEATING, STORAGE & LEFTOVERS
* Store any leftovers in an airtight container in the fridge and use the next day.
VARIATIONS & TIPS
• You can also serve this stir fry with steamed rice, flat rice noodles or bean vermicelli (just add the noodles in at the end of the cooking process or serve separately after steaming in boiling water for a few minutes).
• For a variation, add some chopped fresh chilli or cashew nuts.
NOTE
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.
