Ingredients (Serves 2)
220g ribeye steak
1 tsp sea salt
2 tsps ghee or avocado oil
150g broccoli, cut into small florets
1 red bell-pepper, sliced
For The Sauce:
40ml beef stock (made with one organic stock cube)
150ml cold water
20ml soy sauce or tamari
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp honey
1/2-1 tsp dried red chilli flakes
2 tsps corn flour
To Serve:
A sprinkle of sesame seeds
1 spring onion, sliced
Nutrition
Per Serving: 432 Calories, 21g Carbs, 24g Protein, 28g Fat
Preparation
Season the steak with a pinch of sea salt
Slice into strips and set aside
Heat half of the ghee/oil in a wok over a medium flame
Add the broccoli and bell-pepper and fry for 6 minutes, or until fork-tender
Transfer to a plate and set aside
Place the sauce ingredients in a bowl and whisk until smooth
Heat the remaining ghee/oil in the wok
When the oil is hot, add the steak and sear for 1-2 minutes, until brown
Add the sauce and stir well
Cook for 3 minutes, or until the steak is cooked to your liking
Add the broccoli back into the wok and cook until heated thoroughly
Serve topped with sesame seeds and spring onion