Roar Recipes

Spice up your Friday night with this fresh and vibrant chilli and beef dish. If you can handle the hot, chilli can be a great addition to a healthy diet. Some researchers claim that the fiery flavour, resulting from the chilli’s capsaicin content, can help to supress appetite and even raise the body’s metabolic rate – for a short while anyway!

 

Moreover, the chilli is a great source of vital vitamins and minerals including Vitamin C, Vitamin A, B-Complex Vitamins (such as thiamin, niaci and pyridoxine – required for healthy absorption and mental state). There are also a number of antioxidants present in chilli’s which help the body rid itself of harmful free-radicals.

 

 

Ingredients (Serves 2)

 

3 slices of thinly cut Beef/Sandwich Steaks

1tbsp Coconut Oil

 

For the Marinade:

4 tbsp Soy Sauce

2 tsp Fish Sauce

4cm long Piece of Ginger

1 Red Chilli  (of more if you like it hot!)

1tsp Honey

1 Clove of Garlic

¼ tsp Lemongrass Paste

1 tsp Thai Basil Paste

a little Black Pepper

 

Vegetables of Your Choice to Fry:

Red Pepper

Courgette

Bok Choy

Tender stem Broccoli

Red Onion

Carrot

Mushrooms

Asparagus

 

Method

 

Finely chop your red chilli, garlic and ginger, and place them into a small mixing bowl, along with the reminder of the marinade ingredients. Stir these together well, ensuring that they honey dissolves fully. Now take your thinly slices beef and cut this into thin strips about 1.5-2cm wide, and add place these into your marinade. Gently toss your beef in the marinade, so it is well coated. Cover the bowl and leave it in the fridge for at least 1 hour, so that the flavours to absorb into the beef.

 

While your beef is marinating, choose the selection of vegetables you want to accompany your beef. Chop these up into medium-sized chunks and set aside until your beef is ready. After your beef has been marinating for at least an hour, take it out of the fridge. In a medium sized frying pan heat 1tbsp of coconut oil on a medium-high heat. Begin by frying your firmer vegetables – such as your carrot, broccoli and asparagus – for about 2 minutes before adding the rest of your vegetables. If you are including Bok Choy or spinach in your stir-fry leave these out until a minute before the end. Fry the remaining veg for about 3 minutes.

 

Finally add the beef and marinade juices. Simply flash fry the beef for a couple of minutes, so that it is cooked but still very tender, and retains all of the fresh and vibrant flavours from the marinade!

 

Serve straight away, as it is with the selection of vegetables, or along side rice or quinoa.