Ginger Beef - with veg option

I have to say I was never a huge fan of ginger beef for the simple reason that I found out the beef is deep fried in cornstarch. Not the healthiest! 

This version however, keeps all the crazy delicious asian flavors with none of the extra waist line worrying frying. 



Makes 4 portions

2 hand sized chuck roast steaks cut into strips
For a vegeterian alternative, cut 30 to 35 white mushrooms into strips & pan fry until the mushrooms release all of their water and the pan goes almost dry. It seems like a lot but they shrink considerably
2 sweet peppers cut into strips
2 large handfuls of kale

Serve with steamed rice


1 T coconut oil
4 T tamari (or soya sauce)
1 t sesame oil
1 T fish sauce
1 T rice vinegar
1 T sriracha
1 clove garlic, minced
1 T ginger, minced


5 mins prep + 15 mins cook

Place your steak strips into a hot pan with the coconut oil, let brown
Mix all of the other sauce ingredients together in a small bowl, let sit
Put your peppers & kale into the pan
Add sauce & stir until everything is evenly coated
Serve hot on steamed rice