This is big for me, I have only recently been including red meat in my diet after not eating red meat from circa 2002! And when I say including, I’ve eaten it about two times this year as I simply just don’t fancy it that often. I don’t have rules around what I eat and tend to eat what my body feels it requires. Although I am very aware if I’ve not taken a break all day and suddenly feeling the need to devour “all the things” but mostly the things with a hefty sugar punch that I’ve likely left eating too long rather than a desperate physiological need for my body weight in sugar.
I was going to include a post for iron using plant-based foods, however, I thoroughly enjoyed this dish, super simple and worth a share.
Ingredients (serves 4)
- 500g grass-fed beef (we used sirloin strips)
- 2 cloves garlic
- 1/2 knob of fresh ginger
- 1 large head of broccoli florets
- 1 red capsicum
- 1 brown onion
- 1 cup brown rice
- Extra virgin olive oil
- 4tbsp tamari
- 1 lime
- 2tbsp sesame seeds
- Cook rice in a rice cooker or absorption method and set aside.
- Bring a saucepan of water to a boil.
- Whilst water is boiling, finely chop garlic, roughly chop onion and juice the lime.
- Chop capsicum into 2cm strips.
- Once water is boiling add broccoli, then turn heat off and cover. Remove from water once tender & set aside.
- Add around 2tsp to pan/wok and heat to high heat.
- Add onion and garlic and fry for around 2-3 minutes until onion looks glazed.
- Add beef strips, capsicum and grated fresh ginger for 2 minutes and stir.
- Add broccoli for another 2-3 minutes.
- Serve in bowls with fresh lime juice, tamari and sesame seeds over the top.