Wednesday, 9 July 2014
Steak and Chickpea Wok
The best part about this dish? It takes less than 10 minutes to make! This dish is high in protein, fibre and potassium, and can be served over brown rice to stretch the number of servings, or on its own. For the steak spice, you can purchase your favourite blend, or make your own mix of paprika, cayenne and cumin to adjust the level of heat.
250g angus beef, thinly sliced
1/2 red bell pepper, julienne
1 shallot, diced (or 1/2 small onion)
2/3 cup chickpeas, drained
2 cups spinach, packed (or more if desired, it will wilt down)
1 tsp steak spice blend (see above)
1 tsp lime juice
Black pepper, to taste
Canola spray, for greasing
Grease a wok or large skillet and set over medium-high heat. Add red pepper and shallots to the wok, stirring frequently. While the peppers and shallot are browning, quickly slice the angus beef into 1 inch wide strips, and toss with steak spice.
When shallots have browned, add chickpeas, spinach, and lime juice to wok. Stir continuously for 1 minute, until spinach is starting to wilt. Add beef to wok and season with black pepper. Cook for 1-2 more minutes (depending on how you like your steak), stirring frequently. Remove from heat and serve.