Try this Asian inspired dish to create a burst of flavours, incorporating protein, fats and carbs for a balanced delicious meal.

  • 400g flank / skirt beef sliced
  • ½ red chili (deseeded)
  • 1 garlic clove- crushed
  • 1in piece fresh ginger
  • 2 Spring onions
  • 2 tbsp Oyster sauce
  • 1/2 tbsp Soy sauce
  • 1/4 tsp Chinese five spice
  • 200g black bean spaghetti or coconut rice
  • 1 1/2 tbsp coconut oil or sesame oil
  • 30 g Cashew nuts – lightly roasted
  • 120g pack tenderstem broccoli
  • 20g sesame seeds
  1. Mix the soy sauce and Chinese five spice with a pinch of black pepper. Add the beef & coat.
  2. Heat 1 tbsp of the oil in a large frying pan over a high heat. Add the beef and stir-fry for 2-3 minutes, until browned. Remove beef & set aside.
  3. Heat the remaining oil in the pan. Add the garlic, ginger, chilli and cashews; stir-fry for 1 minute. Add the oyster sauce and 50ml (2fl oz) water. Bring to the boil, add the broccoli, then cover and cook for 3 minutes more.
  4. At the same time, cook noodles in boiling water until al-dente (around 3 minutes) or microwave rice as per instructions.
  5. Return the beef to the pan to warm through. Add the lime juice and spring onions. Sprinkle ober sesame seed and serve with and rice / noodles.
  • Calories: 736g
  • Carbs:      38g
  • Protein:    80g
  • Fats:        33g

      Servings: 3

Contributor: FlexiLean Fitness


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