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.

INGREDIENTS:

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

METHOD:

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.

Beef Stir-Fry with Courgette Noodles

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.