Steak Strip Stir-Fry
Forget the takeout. This warming dish has all the good bits with bonus goodness! Balancing steak and fragrant rainbow veg will leave you feeling full and oh so satisfied. It’s so simple to make – a real staple in our house!
Ingredients
2 cuts of beef (preferably grass-fed, around 180g each)
1 vegetable stock cube (preferably organic)
1 garlic clove
1 tsp chilli powder
1 tsp dried oregano
1 tsp paprika
1 tsp cumin
1 tsp baking powder
1 red onion
1 red pepper seeded and thinly sliced
2 courgettes thinly sliced
2 large carrots
1/4 cabbage
150g spinach
80g broccoli
2 tbsp sunflower seeds
½ cup quinoa (uncooked)
salt
pepper
olive oil
Method
- Grate your carrots, finely slice your red pepper and courgettes and roughly chop your cabbage, spinach and broccoli
- Add your quinoa to a saucepan with a cup of water and the stock cube and bring to the boil over a high heat
- Reduce the heat to medium and simmer for 5-7 mins or until light and fluffy
- Peel and finely chop (or grate) the garlic
- Meanwhile, add 2 tbsp olive oil to a large, wide-based pan, add the garlic and onion and fry over a medium heat until golden brown
- Add your steak strips and sprinkle the baking powder over the slices, turning the pieces a few times
- Once the strips are sealed, add the vegetables and 1 tbsp olive oil and stir-fry
- Add the salt, pepper, chilli powder, oregano, paprika and cumin as you continue to stir-fry
- Once the vegetables have softened and the steak is cooked to your taste, add your cooked quinoa, scooping the ingredients up from the bottom of the wok, and cook for a further minute or until fragrant
- Remove from the heat and serve, garnishing with sunflower seeds
I wish you good health!
Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.
