Tender strips of steak, wok-tossed in a savoury ginger and tamari sauce. Fifteen minutes start to finish and 39g of protein a serve.
This is the one to make when you have not got much of an appetite but you know you are behind on protein, and all your protein Qs explains why catching up at dinner is harder than it sounds. From the same pan, the chicken orange stir fry and the Chinese pork stir-fry with pineapple.
Here's what you'll need
- 680g steak, thinly sliced
- salt & pepper
- 3 tbsp. cornflour
- 2 tbsp. olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- ⅓ cup tamari
- ⅓ cup water
- ½ cup coconut sugar
- 2 spring onions, sliced
- 1 tsp. sesame seeds, toasted
- OPTIONAL: steamed rice for serving
Here's how to make it
Season the steak with salt and pepper, then toss in cornflour until evenly coated. Set aside.
Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add the garlic and ginger and sauté for 1 minute. Add the tamari, water and sugar and bring to a boil, stirring until the sugar dissolves. Transfer the sauce into a bowl or jar and set aside.
Place the pan back over the heat and add the remaining oil. Sear the steak until evenly browned on both sides, 1 to 2 minutes per side.
Tip the sauce back into the pan and stir it together with the beef. Simmer for 1 to 2 minutes to allow the sauce to thicken.
Add the spring onion and continue to cook for 1 more minute. Serve over cooked rice (optional).
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 10 mins | 419 | 19 | 26 | 39 | 1 |