This iron rich meal is a fantastic choice if your energy levels are slumping a little, with crisp and fresh green vegetables and lean beef.

With all the flavours we adore- ginger, garlic, peanut oil, and chilli, this is sure to be a winner at the dinner table.

Cooks in minutes in the wok, easy prep, and is great as leftovers for lunch the next day.

Serves 4

Nutrition:

 Cal           Carbs      Sugar      Fat        Sat fat      Protein         Fibre

 332          18.95         5.7        13.3         3.5            31.6             9.3

Ingredients:

2 teaspoons cornflour

1 tablespoon soy sauce

1 tablespoon black bean sauce

1 tablespoon hot chilli sauce

1/4 cup chicken stock

1 1/2 tablespoons peanut oil

500g beef rump steak, trimmed, very thinly sliced

1 medium brown onion, cut into wedges

1 cup of green beans.

10 broccoli florets, halved

1 garlic clove, crushed

2cm piece fresh ginger, peeled, grated

3 spring onions, chopped

150g packet soba noodles

Method:

1: Whisk cornflour and soy sauce together until combined and smooth, then stir in chilli sauce, black bean sauce, and chicken stock.

2: Heat up a wok over medium-high heat, and pour in 1 tablespoon of peanut oil, coating the pan. Divide beef into 4, and cook each batch for 1-2 minutes until browned, removing from the pan and placing aside after each batch.

3: Add soba noodles to a pot of boiling water and cook for a few minutes until soft. Drain, and rinse with cold water. Set aside.

4: Add remaining ½ tablespoon oil to the wok, and heat. Stir fry the onion for 2 mins until soft, and then add green beans and broccoli. Add brown onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 3 to 4 minutes or until vegetables are just tender.

5: Return beef and juices to wok with the vegetables, then pour in sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add spring onion and soba noodles and cook for 1-2 mins, tossing to combine.

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