Beef Stir-Fry with Courgette Noodles
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 sugar snap peas, sliced in half
Juice of 1 lime
2 tbsp. sesame seeds
1 tbsp. gluten-free tamari, or soy sauce
Salt and pepper
Grind salt and pepper over the sliced steak and set aside.
Spirals or julienne the courgettes, or cut them into very fine strips with a peeler to make the ‘courgette’.
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 sugar snap 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.