Beef & Veggie Stir-fry

Stir-fry's are the perfect mid-week option as they take no time to make. We have marinated the beef to boost the flavor and tenderise the meat however you can skip this step if short on time. NOTES You can replace the beef with 100 -120 g (raw) chicken or fish, per serve. Alternatively, for a plan 100 g tempeh or 150 g tofu (1-2 times per week) or 1 cup beans/lentils of choice; per serve.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large shallow bowl or container, combine the tamari, sesame oil, garlic, ginger, chilli, spring onions and lemon juice. Add the beef strips to the container and toss to combine. Place in the fridge to marinate for a minimum of 30 minutes.

Step 2

2. Remove the marinated beef from the fridge. Heat 1 tbsp oil in a non-stick fry pan or wok over a medium high heat. Cook the beef strips in batches, reserving the marinade for later. The beef should only take 1-2 minutes to cook. Once cooked, place in a bowl and set aside.

Step 3

3. Heat the remaining oil over a medium high heat. Add the carrot, snow peas and bell pepper to the pan and cook for 2-3 minutes. Add the bok choy and 1 tbsp of water to the pan, cover with a lid and cook for a further minute or until the vegetables are just tender. Add the beef back to the pan and pour over the leftover marinade. Toss well to combine and until the beef is heated through.

Step 4

4. Serve immediately with your choice of noodles or rice.