FERNWOOD FITNESS - PULSE eMagazine - Issue#7 - Flipbook - Page 39
1. Prep ingredients
Preheat the oven to 220C, fan-forced.
Line 2 large oven trays with baking paper.
Finely chop the peanuts. Cut the unpeeled
sweet potatoes into 1cm-thick rounds.
Cut the unpeeled pumpkin into thin
wedges (pumpkin skin is edible, nutri琀椀ous
and delicious, especially when roasted; it
also saves 琀椀me and waste, but you can
remove it if you prefer).
2. Roast vegetables
1
Combine half the Southeast Asian
seasoning, half the 昀椀sh sauce, 1 tbs oil and
1 tbs honey in a large bowl and season
with salt and pepper. Add the sweet potato
and pumpkin and toss to coat. Put the
vegetables on the lined trays. Roast for
20-25 mins un琀椀l tender and caramelised.
3. Stir-fry beef
2
3
When the vegetables are almost ready,
separate the beef s琀椀r-fry. Heat 1 tbs oil in
a large frypan over high heat un琀椀l very hot
(beef s琀椀r-fry is best with hot, fast cooking;
get the pan very hot before adding the
beef and s琀椀ck to the short cooking 琀椀me).
S琀椀r-fry the beef, in two batches, for 1-2
mins un琀椀l browned.
4. Add sauce
4
5
6
Add the s琀椀r-fry sauce, remaining
Southeast Asian seasoning, remaining
昀椀sh sauce and 1 tsp white vinegar to the
beef and cook, s琀椀rring, for 1 min or un琀椀l
reduced. Remove from the heat. Add the
peanuts and s琀椀r un琀椀l evenly coated. Taste,
then season with salt and pepper.
5. Add spinach
Sca琀琀er the spinach over the vegetables on
the tray.
6. Get ready to serve
Pick the mint leaves, discarding the stems.
Divide the vegetables and beef among
bowls and sca琀琀er with the mint to serve.