This beef, broccoli and cashew stir-fry is full of nutrients thanks to the 3+ portions of veg but it’s also big on flavour owing to ginger, garlic and spring onion. Tamari adds hints of umami whilst the cashews contribute crunch and sweetness.
It’s an all-around satisfying dish that’s also healthy, speedy and tasty.

If high-quality beef isn’t your preference, this dish also works well with chicken, turkey, prawns or firm tofu. You’ll need to add the latter towards the end.

Ingredients:
1 tablespoon of coconut oil (or rapeseed oil)
200g good-quality rump steak, cut into thin strips
1/2 head of broccoli, sliced
200g chestnut mushrooms, sliced
120g baby spinach
5x spring onions, sliced
1” piece of ginger, minced (cut into tiny cubes or grated)
2 cloves of garlic, minced
80g of cashews, toasted (in the oven for 10 mins until coloured)
a splash of vegetable stock
a generous drizzle (around 1-2 tablespoons) of tamari - tamari is gluten-free soy sauce, I used one by Kikkoman
freshly ground black pepper to season

Method:
Put a frying pan on a high heat and add the oil.
Immediately put the beef in the pan and stir to separate the strips (around 1 minute).
Now start adding the vegetables one by one, stirring to combine as you are adding them in. Start with the broccoli, ginger, garlic, spring onion and mushrooms but leave the spinach for now.
Give everything a big stir, season with lots of freshly ground black pepper and pour in a generous splash of vegetable stock. This will allow everything to cook through instead of it burning.
Allow it to simmer away for around 30 - 60 seconds then add the tamari.
Stir well, taste some of the sauce to check the seasoning, then start adding the spinach bit by bit as you can fit it into the pan. It should wilt pretty easily.
Portion the mix between two plates, top with the toasted cashews and it’s ready to go.