Quick and easy, this beef orange stir fry uses all my leftover vegetables to provide you with 5 OF YOUR 5-A-DAY!
- Handful Spinach
- 140g lean stir fry beef
- 1 carrot, sliced finely
- 80g sweetcorn
- 1 onion, chopped
- 1 garlic clove, diced
- 1 tsp ginger, grated
- 1 tbsp reduced-salt soy sauce
- 1 tsp honey
- 1 1/2 tbsp rice vinegar
- 1 orange, half juiced and half in segments
- 1 tsp olive oil
- Noodles, cooked
- Heat the olive oil in a pan on a medium heat and add the onion and carrot; sauté for 5 minutes. Add the garlic clove and cook for a further 2 minutes.
- Add the stir fry beef strips and turn up the heat until browned. Reduce the heat to medium and cook for 3-4 minutes.
- Add the orange segments, sweetcorn and noodles, cooking for a further 2 minutes.
- Add the soy sauce, ginger, rice vinegar, honey, and orange juice. Combine and cook until heated through.
- Serve and enjoy!
Beef – High in protein and low in fat, when the lean version is bought. It is also high in vitamin B3, B6 and B12 for energy release in respiration, and iron for protein and neurotransmitter synthesis and immune function.
Onion – High in vitamin C for immune function, folic acid for DNA synthesis, and fibre for digestion.
Orange – Concentrated in vitamin C for immune and antioxidant function; oranges are also high in fibre for digestion and potassium for fluid balance and electrolytes.
Carrot – high in vitamin A (specifically beta-carotene) for vision and immune function.
Spinach – providing vitamin K for cell signalling and vitamin A for eye function, as well as fibre for digestion.
Sweetcorn – High in vitamin B1 and B5 for release of energy from respiration, and vitamin C for protein and neurotransmitter synthesis.
Noodles – high in carbohydrate to give you loads of energy to get you through your day!