Enjoy the taste of the orient with this beef stir fry, you won’t be disappointed.
400g beef, sirloin steak, thinly sliced across the grain
1 tbsp soy sauce (Tamari) (18g)
1 tbsp dry sherry (12g)
2 tsp sesame oil (8g)
2 cloves garlic, crushed (6g)
2cm piece of fresh ginger, peeled and grated (5g)
2 tbsp coconut oil, solid (54g)
2 handfuls mange-tout, halved lengthways (160g)
1 large carrot, cut into matchsticks or stripes (200g)
4 large salad leaves, e.g. butterhead (100g)
- Mix together garlic, soy sauce, dry sherry, ginger and sesame oil and marinate the steak for at least 20 minutes.
- Heat the coconut oil in a frying pan until hot. Add the meat with the marinade and stir fry for 3-4 minutes until the meat is lightly browned. Remove onto a plate but leave the juices in the pan.
- Stir fry the mangetout and carrot strips for 4 minutes, then add the meat and mix everything well. Serve in the lettuce leaves.
Per Portion (241g)