This recipe was given to be by a lovely friend of mine and has become a favourite. The ginger and lime give it a great punch. Best stir-fry I have ever made. Thanks Kathy!
Ingredients 200g rump steak/ schnitzel Chilli flakes (optional) 4 garlic cloves 5 cm piece of ginger grated finely Salt and pepper 40mls (or more for taste)Tamari sauce/ coconut amino sauce (soy sauce substitute) Olive oil 2 limes or 1 lemon Broccoli florets from whole broccoli Tapioca flour (also called arrowroot flour, found in baking aisle) 3 spring onions diced 2 Red and/or orange bell peppers, sliced into strips 10 Mushrooms quartered 1 carrot halved and then sliced into pieces Lots and lots of spinach Sesame seeds
Instructions 1. Cut steak into strips and coat with tapioca flour. 2. Heat oil in wok or large frying pan and cook steak strips in batches. Put aside and sprinkle with sea salt and pepper. 3. Wipe out wok and add more olive oil. Add spring onions, garlic and ginger and cook for 2 to 3 minutes. 4. Add rest of vegetable’s (except spinach) and cook for 2 minutes. Then add tamari sauce and lime (or lemon) juice. Cook until vegetables are cooked to right texture. Then add in spinach and cook until wilted. 5. Finally throw in crispy beef and toss through to heat. 6. Serve on platter and sprinkle with sesame seeds.