Rainbow Beef Stir-fry Bowl

INGREDIENTS 1/2 Lbs Stir-fry Beef 1 Small Onion, Sliced ¼ Red Cabbage, Chopped Finely 2 Small Red Peppers, Cut into Strips ½ Large Sweet Potato, Chopped into Matchsticks ½ Broccoli Head, Chopped into Small Pieces Dash of Tamari (for gluten-free version) or Soy Sauce Squeeze of Lime Dash of Sesame Oil 1-2 Tbsp Oil for Frying (I used Sunflower Oil) Brown Rice/Rice Noodles, to Serve Fresh Coriander, to Garnish Sesame Seeds, to Garnish PEANUT SAUCE 2 Heaped Tbsp Natural Peanut Butter 1 Tbsp Tamari (for gluten-free version) or Soy Sauce 2-3 Tsp Sriracha or Chilli Flakes to Taste 2 Tsp Ginger, Finely Grated 1 Small Garlic Clove, Pressed 2 Pinches of Brown Sugar Juice of ½-1 Lime ¼ + 1/8 Cup Water In a pot, combine peanut butter with ¼ cup water. Keep on whisking until you get a homogeneous sauce-like consistency. Add in remaining sauce ingredients apart from the remaining 1/8 cup of water. Finally add in 1/8 cup of water slowly to achieve the consistency you like. I like this sauce to be quite runny as it coats vegetables and rice/noodles better. If you prefer a thicker consistency, just reduce the amount of water. Set aside and heat it up gently a few minutes before serving the dish. Heat up a wok or a large frying pan. Once hot, add in oil and swirl it around so that it coats the wok  evenly. Add in the beef and sprinkle with a pinch of salt and pepper. Sauté until cooked all the way through. Add in all the vegetables in the following order, leaving 1-2 minutes between each addition: onion, sweet potato, broccoli, red pepper and cabbage. Stir the contents of the wok the entire time. Add in a few splashes of tamari or soy sauce, sesame oil and a few squeezes of lime to the mixture. Continue cooking the veg and meat until they are still slightly crunchy but not raw. Heat up peanut sauce on a very low heat – don’t let it boil – just warm it up gently. Serve stir-fry vegetables over noodles or rice with a serving of warm peanut sauce and a garnish of fresh coriander and sesame seeds. Enjoy!