A great mid week dish that’s quick to put together, delicious and super healthy. This recipe has been shared with The Sassy Cook from the lovely Lorna Jane Clarkson and her Active Living team.
2 tablespoons cold-pressed extra-virgin coconut oil
300g beef eye-fillet, sliced thinly
1 clove garlic, crushed
2cm piece fresh ginger, grated
½ fresh long red chilli, sliced thinly
100g fresh shiitake mushrooms, sliced thickly
400g gai lan (Chinese broccoli), leaves separated, stems chopped coarsely
300g broccoli, halved, sliced thickly
115g baby corn, halved lengthways
¼ cup (60ml) filtered water
¾ cup (180ml) vegetable stock
2 tablespoons tamari
1 tablespoon lime juice
1 teaspoon sesame oil
½ teaspoon each of toasted black and white sesame seeds
¼ cup loosely packed fresh thai basil leaves
1 lime, cut into wedges
1. Heat half the coconut oil in a wok. Combine beef with garlic and ginger in small bowl; stir-fry in wok, in batches, until browned. Remove from wok.
2. Heat remaining coconut oil in wok; stir fry chilli, mushrooms, gai lan stems, broccoli and corn with the water, until vegetables are tender.
3. Add gai lan leaves, stock, tamari, juice and sesame oil; stir-fry until hot. Season to taste.
4. Sprinkle with seeds and thai basil leaves; serve with lime wedges.
prep + cook time 35 minutes
nutritional count per serving protein (55.6g), carbohydrate (15.2g), total fat (31.1g), fibre (18.7g).
About Lorna Jane
Active living advocate, business entrepreneur, fashion designer and author:
Lorna Jane Clarkson is the founder of multi-award-winning activewear label, Lorna Jane. She is now celebrated as an icon of Australian fashion design and renowned for her Active Living philosophy.