2 tsps coconut oil
250g broccoli, cut into florets
a pinch of sea salt and ground black pepper, to taste
1 red or yellow bell-pepper, sliced
a handful of closed cup mushrooms, sliced
500g sirloin steak, visible fat removed and sliced
a sprinkle of sesame seeds (optional)
a sprinkle fresh coriander, finely chopped
for the sauce:
35ml soy sauce or tamari
120ml cold water
1 tsp toasted sesame oil
2 tsps fresh ginger, finely chopped
2 tsps fresh garlic, finely chopped
1 tsp honey
1 tbsp rice flour or cornstarch mixed with 1 tbsp cold water
Method:
Place the soy sauce, water, garlic, ginger, honey and sesame oil in a saucepan over a medium heat.
Stir well and simmer for 3 minutes.
Increase heat and bring to a boil.
Reduce heat to medium.
Add the rice flour to the sauce and simmer for 2 minutes, or until sauce has thickened. Set aside.
Heat 1 tsp coconut oil in a wok over a medium/high heat.
Add the broccoli and cook for 4 minutes, stirring frequently.
Season with salt and pepper.
Add the bell-pepper and fry for 3 minutes, stirring.
Add the mushrooms and fry for 2-3 minutes, stirring until soft.
Transfer the vegetables to a plate.
Clean the wok with kitchen paper, if required.
Heat the remaining oil in the wok over a high heat. Add the steak and cook for 2-3 minutes on each side, or until just cooked through.
Add the cooked vegetables back into the wok. Pour the sauce over the top, stir well and cook for 2-3 minutes over a medium heat until heated through.
Garnish with sesame seeds and coriander.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Per serving:
388 calories
12g fat
31g carbs
39g protein