Grass-Fed Beef, Asparagus & Ginger Stir-Fry
"This high-protein, fibre-rich stir fry is a balanced and nutritious meal delivering over 30g of quality protein per serving. British asparagus is one of the great food highlights of the year and works beautifully here, its delicate flavour holding its own in the wok without being lost. It is also a source of prebiotic fibre called inulin, which feeds beneficial gut bacteria, supports digestive health and helps reduce inflammation. Spinach brings folate, vitamin K and vitamin C to support immunity, bone health and cellular repair, while grass-fed beef offers a higher omega-3 profile than its grain-fed equivalent alongside essential micronutrients including iron and zinc, both important for hormonal health," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
No items found.
Ingredients
- 300g grass-fed beef strips
- 200g asparagus, cut into thirds
- 1 tbsp grated ginger
- 1 tbsp cooking oil
- 1 tbsp tamari
- 120g buckwheat (soba) noodles
- 1 carrot, julienned
- 1 handful spinach or pak choi
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Juice of ½ lime
Method
- Cook the buckwheat noodles according to the packet instructions, then drain and rinse briefly.
- Heat the oil in a wide pan. Sear the beef for 2-3 minutes until browned but still tender, then remove.
- In the same pan, cook the asparagus, carrot and ginger for 3-4 minutes until just tender but still vibrant.
- Add spinach or pak choi and allow to wilt briefly.
- Return the beef to the pan, add tamari, sesame oil and noodles. Toss everything together for 1-2 minutes until warmed through.
- Finish with sesame seeds and a squeeze of lime.
