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.
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 cornflour1 tablespoon soy sauce1 tablespoon black bean sauce1 tablespoon hot chilli sauce1/4 cup chicken stock1 1/2 tablespoons peanut oil500g beef rump steak, trimmed, very thinly sliced1 medium brown onion, cut into wedges1 cup of green beans.10 broccoli florets, halved1 garlic clove, crushed2cm piece fresh ginger, peeled, grated3 spring onions, chopped150g 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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