HIGH PROTEIN Beef Stir Fry | Easy 20-Minute Meal Prep

Slice off both ends of the onion and peel it.

Slice the onion into half moons, then chop into small to medium pieces.

Slice the bell pepper around the core and remove seeds, then cut into thin even-sized batterns.

Separate the white roots from the green stems of the spring onions; chop the roots and thinly slice the stems for garnish.

Grate the garlic and ginger using a microplane and mix them together.

In a bowl, combine 100 g soy sauce, 1 tbsp honey, 50 g sweet chili sauce, 2 tbsps rice wine vinegar, 1 tbsp sambellac, 2 tbsps chicken stock, and a sprinkle of ground white pepper; whisk until combined.

Pour boiling water over 400 g thin hockian noodles and let sit for about 3 minutes to loosen them up.

Heat a pan or wok over high heat and spray with avocado oil.

Add 1 kilo lean beef mince to the hot pan, season with salt and cracked black pepper, and let it sit for about a minute to build a crust.

Cook the beef for 5 to 6 minutes until no longer pink, breaking it up as it cooks and allowing moisture to evaporate.

Once the beef is sizzling again, add in the chopped spring onion roots and half of the sauce; cook for about 2 minutes.

Remove the beef mixture from the pan and set aside.

Add more avocado oil to the same pan, then add the onions and bell peppers; stir-fry for about 5 to 6 minutes until the onions are translucent and the peppers are softened.

Add the garlic and ginger paste to the veggies and cook for about 2 minutes, stirring regularly to prevent burning.

Return the beef to the pan along with the drained noodles and the remaining sauce; mix everything together until well combined.

Add 1 tbsp dark soy sauce for color and garnish with the green stems of the spring onions; continue cooking until everything is heated through.

Equipment Needed

Allergens