Fast becoming one of my favourite cookbooks, Get the Glow by Madeleine Shaw has some amazing recipes including this Beef Stir-Fry which in my opinion, is more than just delicious – it’s healthy too. Perfect for my husband as there is no wheat/gluten in the courgette noodles.
2 Sirloin steaks cut into thin slices, or another favourite cut of beef
2 Courgettes, ends cut off
1 tbsp coconut oil
1 red onion, finely sliced
2 cloves garlic, crushed
2 tbsp freshly grated ginger
1 red chilli, finely sliced
100g sugarsnap peas, sliced in half
Juice of 1 lime
2 tbsp sesame seeds
1 tbsp gluten-free tamari, or soy sauce
Salt and pepper
Grind salt and pepper over the sliced steak and set aside.
Spiralise or julienne the courgettes, or cut them into very fine strips with a peeler to make the ‘courgetti’.
Heat the coconut oil in a large wok. Add the onion and cook for 5 minutes with a pinch of salt. Add the garlic, ginger and chilli, and stir-fry for a further minute. Add the steak, and stir-fry for another minute (depending on how well-done you like your steak). Finally throw in the sugarsnap peas and the courgette. Cook for about 3 minutes, stirring constantly.
Remove from the heat and squeeze over the lime juice. Serve with the sesame seeds and tamari over the top.
This is a definite cook-again meal; the only difference being I might add another red onion. The garlic, ginger and chilli perfectly compliment the beef and the lime juice and tamari finish it perfectly.