Crispy Steak Stir Fry

  So I’m not a huuuuge steak person. I mean.. I love the idea of it, grilled to perfection with the right seasoning, sides and maybe a cheeky peppercorn sauce. However, whenever I cook it (obviously wrong) I find it too tough and just don’t find the taste that satisfying. I then refrain from ordering it in restaurants because I’m worried I won’t like it, and lets be real good steak is waaaay expensive in a decent restaurant. But I persevere anyway and continue to buy it but then leave it sitting in my refrigerator for too long whilst I procrastinate with cooking it because I’m just never really feeling it. Ya know?
A couple of hours ago I found myself staring at another steak that was fast approaching going off (as in.. it went out of date yesterday) so time was of the essence. And once again, I had no desire to eat it. So I decided to mix things up a little and make a cheeky stir-fry. I’m really feeling Asian inspired cooking right now and have tanked through a couple of jars of five spice in the last few weeks. This recipe takes around 15 minutes to prep and cook (Jamie Oliver eat your heart out) and can be doubled up accordingly to feed as many hungry semi-committed steak eaters as possible.

Ingredients:

1 rump steak, cut into thin strips

1 courgette, spiralized

100g tender stem broccoli

100g mushrooms, sliced

2 cloves garlic, crushed

2 spring onion stalks, finely sliced

1 chilli, finely sliced

1 inch piece of ginger, grated

2 tsp liquid aminos (or low sodium soy sauce)

2 tsp Chinese five spice

2 tsp coconut oil

1 tbsp fresh coriander, chopped

1 tbsp coconut flour

1 tsp garlic powder

1/2 tsp white pepper

 

Method:

  • Mix the five spice, pepper, garlic powder and coconut flour in a bowl and toss in the steak strips.
  • Once mixed so the meat is completely coated add to a non-stick pan of melted coconut oil. Fry on a high heat for around 5 minutes, stirring regularly, to allow meat to crisp up whilst cooking.
  • Once cooked set aside and add the mushrooms, broccoli, garlic, ginger, chilli and spring onions and fry for around 5 minutes until cooked but still crunchy.
  • Add the coriander, liquid aminos, courgette and cooked steak strips back into the pan and cook for one minute to warm the noodles through.

 

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