This is one of our most popular recipes. Really quick for a week-night dinner but equally special for a weekend. It delivers a good dose of iron too.
In a large bowl, mix the chilli flakes into the cornflour and coat the beef with it.
Heat the fat in a wok or large frying pan until hot but not smoking, add the beef and fry until crisp and golden.
Remove the beef onto some kitchen towel and discard the oil, keeping one tablespoon back.
Place the beef on a baking tray and roast at 180 degrees for ten minutes.
Add the spring onions, broccoli, garlic and ginger to the wok/pan. Stir fry for 3 minutes to soften and making sure the ginger and garlic don’t burn.
Mix the soy sauce with 2 tbsp of water and the lime juice, and pour over the veg. Bubble for 2 minutes and pour over the crispy beef on serving.
Serve with basmati rice – general portions are 60g for females and 90g for males, that’s dry weight.
Beef is a good source of vitamin B12, which is key for red blood cell production (tuna, salmon and sardines are actually many times higher in B12 though!). It’s also rich in vitamin B3, which helps to convert food into energy, incidentally mushrooms are also high in B3 and included in this recipe. Adding some vegetables raises the fibre and nutrient profile.
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Beef. Yes. Roast beef. It’s the Swedish term for beef that is roasted.
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