*Recipe by Katherine from the Small Steps Team
Using mince makes a quick and cheap stir-fry that can be served in a variety of ways.
- • A couple of handfuls of raw cashews (activated if you wish)
- • 1 tbsp macadamia or coconut oil
- • 1 onion, sliced
- • 2 cloves garlic, crushed
- • 2cm piece ginger, grated
- • 500g beef mince
- • 4 cups chopped vegetables – eg carrots, broccoli, green beans, capsicum, red or green cabbage, sugar snap or snow peas
- • ¼ cup tamari
- • 1 tbsp honey (or more to taste)
- • 2 tsp sesame oil
- Roast cashews in oven at 180 degrees for about 15 minutes, checking and shaking the pan every 5 minutes to check, until golden. Alternatively, this can be done in a frying pan over medium heat – but keep an eye on them so they don’t burn!
- Heat oil in a pan or wok over medium-high heat. Add onion and cook 3-4 minutes until softened. Add garlic and ginger and cook for a further 1-2 minutes.
- Add beef mince and cook until browned, stirring to break up lumps.
- Add chopped vegetables, starting with harder vegetables first, then add those requiring less cooking (eg snow peas) later. Continue to stir/toss occasionally.
- Mix tamari, honey and sesame oil together and add to pan. Stir to coat meat and vegetables.
- Add cashews and mix through.
Serve it up: tossed with soba or rice noodles, on top of rice, or in lettuce cups for a grain-free option.
Note: Omit cashews or swap for pepitas or sunflower kernels for a nut-free option.