Beef and vegetable stir-fry

Boost your inner and outer glow before going out for a night on the town by eating lots of greens and lean red meat.

Although red meat in excess has too much saturated fat, lean red meat is what makes this colourful dish so packed with energy-boosters, zinc and iron.

SERVES 4

250 g dried egg noodles
30 ml avocado oil
350 g lean beef rump steak, thinly sliced
2 garlic cloves, 3 cm ginger and 1 large red chilli, thinly sliced
200 g bean sprouts
soya sauce and sesame oil
1 red onion, thinly sliced
a handful of mange tout and baby corn, quartered lengthwise
a handful of baby spinach leaves
6 spring onions, sliced
bunch of coriander leaves

Cook the noodles in boiling, salted water until tender, then drain. Set aside. Heat a large wok or a heavy-based frying pan over high heat until very hot.
Add a splash of avocado oil and stir-fry the beef with the garlic, ginger and chilli for 3-4 minutes. Add the sprouts and a good splash of soya sauce and sesame oil for the last 30 seconds of cooking. Place the contents of the wok into a large bowl, including all the juices.
Put the wok back on the heat, add a splash more of the avocado oil and add the red onion, mange tout, baby corn, leaves and spring onion. Stir-fry for 1-2 minutes, then add the cooked noodles and toss well over the heat.
Divide the noodles among serving plates. Return beef and juices to wok and stir-fry until heated through. Add the coriander and toss to combine. Arrange on top of the noodles.

Nutritional content per serving:
2 117kJ
50g Carbohydrate
38g Protein
15g Fat
5.5g Fibre