RECIPE: Stir-Fry Beef & Asparagus

Serves 4

Ingredients

• 400 grams rump steak, cut into strips
• 2 tsp Phase 5 Organic Camellia Tea Oil
• 6 shallots cut into lengths about 6cm long
• 2 bunches asparagus, trimmed, cut in half
• 100 grams snowpeas
• 1 red capsicum cut into strips
• 1 tsp sesame oil
• 1 tsp ginger, chopped
• ¼ cup tamari
• ¼ cup mirin
• 1 tbsp sake
• ½ bunch garlic shoots, finely chopped
• 1 tbsp sesame seeds

Method:

1. Heat the Phase 5 Camellia Tea Oil in the wok. Brown the beef in batches for about 2 minutes.
2. Place the veggies in a bowl and sprinkle the sesame oil over them. Add them to the wok and cook for 2 - 3 minutes. Stir through the ginger, tamari, mirin and sake and stir until it's heated through.
3. Sprinkle the garlic shoots and sesame seeds through and serve.

Reprinted with permission from Phase 5 Camellia Tea Oil. Recipe by Judy Davis from The Food Coach.