Enjoy the taste of the orient with this beef stir fry, you won’t be disappointed.

Serves 4


400g beef, sirloin steak, thinly sliced across the grain
1 tbsp soy sauce (Tamari) (18g)
1 tbsp dry sherry (12g)
2 tsp sesame oil (8g)
2 cloves garlic, crushed (6g)
2cm piece of fresh ginger, peeled and grated (5g)
2 tbsp coconut oil, solid (54g)
2 handfuls mange-tout, halved lengthways (160g)
1 large carrot, cut into matchsticks or stripes (200g)
4 large salad leaves, e.g. butterhead (100g)


  1. Mix together garlic, soy sauce, dry sherry, ginger and sesame oil and marinate the steak for at least 20 minutes.
  2. Heat the coconut oil in a frying pan until hot. Add the meat with the marinade and stir fry for 3-4 minutes until the meat is lightly browned. Remove onto a plate but leave the juices in the pan.
  3. Stir fry the mangetout and carrot strips for 4 minutes, then add the meat and mix everything well. Serve in the lettuce leaves.

Per Portion (241g)

422 Kcal
29g fat
5g Carbohydrates
1.7g Fibre
34g Protein