Sometimes quick and easy is all that is required to satisfy a grumbling tummy. Behold the idiot-proof dinner from my recipe book Eat Yourself Beautiful.
You’ll be heaping this tasty dish onto your spoon or chopstick and cramming it into your mouth in just a very short space of time.
The sauce is thick and glossy with an authentic blend of flavours, the fresh, ginger, tahini and tamari give it a wonderfully nutty yet Asian inspired taste and the lemon and apple cider vinegar kick it up a notch with a gentle buzz on the taste buds.
I have included my favourite wonder spice turmeric to not only provide anti-inflammatory healing potency but also to delight your visual senses with a richly deep autumnal colour palate.
Use your intuition when creating this dish and add any leftover veg you may have in the fridge.
I hope you like it! Share your creations with me on instagram here.
WF, DF, GF, SF
2 tablespoons coconut oil
1 brown onion, sliced
2 garlic cloves, peeled and minced
1/2 red capsicum (pepper), seeds and membrane removed, sliced
500 g (1 lb 2 oz) beef, cut into very thin strips
1 teaspoon turmeric
2 tablespoons freshly-squeezed lemon juice
2 teaspoons freshly grated ginger
2 tablespoons wheat-free tamari
2 tablespoons tahini
1 tablespoon apple cider vinegar
120 g (41/4 oz/2 cups) broccoli, cut into florets
125 g (41/2 oz/1 cup) green beans, roughly chopped
100 g (31/2 oz/1 cup) snow peas (mangetout), sliced on the diagonal
Celtic sea salt and freshly ground black pepper, to taste
brown rice, to serve
- Melt the coconut oil in a large frying pan over medium high heat.
- Add the onion, garlic and capsicum and saute for 5–7 minutes.
- Add the beef and cook, stirring, for 5 minutes.
- Add the turmeric, lemon juice, ginger, tamari, tahini and apple cider vinegar.
- Cook, stirring, for 1 minute.
- Add the broccoli, beans and snow peas to the pan.
- Cook over medium heat for 12–15 minutes, or until the vegetables are tender.
- Season to taste and serve with brown rice.