Fillet Beef & Black Pepper Stir-fry on a bed of garlic & ginger bok choy

Fillet-Beef-Black-Pepper-Stir-Fry

Fillet Beef & Black Pepper Stir Fry

Feeds 4 hungry people

Ingredients:

2 black angus fillet steaks (cut into thin strips against the grain)
1 cup broccoli florets
1/2 cup cauliflower florets
1 medium red pepper (chopped into large bite-size pieces)
1 carrot thinly sliced on a diagonal
1 box mushrooms cut into quarters
4-6 cloves of garlic or 2 tsp of crushed garlic (reserving .5 tsp for the bok choy)
1 small thumb size piece of fresh ginger (minced) (reserving .5 tsp for the bok choy)
1/2 bunch of spring onions (sliced into strips about an inch wide)
1-3 heads of bok choy (Roughly chopped)
10 drops of Light soy sauce *Gluten-Free alternative for soy sauce
20 drops dark soy sauce *Gluten-Free alternative for soy sauce
1 tbsp oyster sauce
Rapeseed oil & a tiny splash of sesame seed oil
1 Knor beef stock pot *gluten-free
A few drops of worcestershire

1 heaped tbsp cornflour and 1 flat teasp of baking soda

Boyne Valley Honey & juice of half a lime

Spices:
1/2 tsp crushed chilli flakes
1 tsp paprika
1 tsp crushed black pepper
1 tsp garlic salt
Pinch of pink himalayan salt

Preparation is everything!

Marinade:

Add cornflour and baking soda scattered over the raw slices of beef and gently coat using your hands to evenly distribute, leave sitting while you prepare your veggies and sauce.  The baking soda will tenderize the beef and the cornflour will not only help thicken the sauce it will also help to give it a lovely golden brown colour.

Sauce:

Add your soy sauce, oyster sauce and stock pot to a jug then fill with boiling water to it makes 1/2 pint – stir & set aside.

To Make:

Heat your pan with a swirl of rapeseed oil.  Brown the fillet beef in a large pan making sure you drop them in one by one letting them brown on one side for 1 min and then stiring them about for 1 minute until they are still slightly pink, then take out and leave in a large flat bowl.  Then it is time to stir-fry the veggies starting with a little rapeseed oil, add the mushrooms and peppers first, then the remaining veg, stir for a minute until the mushrooms have colour, then add your ginger and garlic and keep stiring.  Now it’s time to add your spices!  and keep mixing until the veg is slightly softened but still has bite.  Then add the sauce you prepared earlier, bring to the boil and mix for one minute, the sauce should reduce and thicken.  Add a swirl of honey and a squeeze of lime.  Then add the cooked fillet steak and your dish is complete.

Note:If you like your sauce a little thicker you can take your pan off the heat mix one tsp of cornflower with a little water making sure to take out any lumps and add to the pan mixing for one minute 1 min and put back on heat for 30 seconds.

Serve on it’s own, with some stir fry garlic & ginger bok choy or add brown rice, pilau rice,  jasmine rice or quinoa for a really healthy meal.

For a Keto-friendly meal (p.s. don’t add the honey! But if your dirty Keto go for it!! YOLO)

Chicken & Cashew nut Stir-fry

chicken-cashew-nut-stir-fry

Chicken & Cashew Nut Stir Fry

Feeds 4 hungry people

Ingredients:

3 chicken breasts 9 (cubed)
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup asparagus (chopped into bite-size pieces)
1/4 cup zucchini (chopped into bite-size pieces)
10 mushrooms cut into quarters
4 cloves of garlic
1 small thumb size piece of fresh ginger (minced)
1 shallot (cut into strips)
1 red chilli (finely diced)
1 mini red pepper
1 mini yellow pepper (cut into small strips)
1 tbsp tamari *Gluten-Free alternative for soy sauce
1 tbsp raw virgin coconut oil (melted) or 1 tbsp rapeseed oil & a splash of sesame seed oil
1 Knor chicken stock pot *gluten-free
1 handful of cashew nuts (optional)

Spices:
1 teasp turmeric
1 teasp paprika
1 teasp onion salt
1 teasp garlic salt
handful of fresh parsley

Preparation is everything!

chicken-cashew-stir-fry-preparation

Chicken & Cashew stir-fry preparation

To Make:

Brown the chicken in a skillet pan with the coconut oil for about 8 minutes, then add the onions, garlic, chilli, ginger, mushrooms and the remaining vegetables until slightly softened this should take about 3 minutes.  Then add the tamari and the stock pot with a tablespoon of water and cook for 1 min.  Add the cashew nuts at the very end.

Serve on it’s own for a Keto-friendly meal or add brown rice, pilau rice,  jasmin rice or quinoa for a really healthy meal.