Stir-fried beef with mushrooms and kale

Ingredients

for 3 servings

• Sliced ribeye450 g (15.9 oz)
• Sliced mushrooms150 g (5.3 oz)
• Kale leaves, stripped100 g (3.5 oz)
• Tamari28 g (1 oz)
• Coconut oil20 g (0.7 oz)
• Chopped garlic5 g

Directions

1. Heat the coconut oil in a wok over very high heat.
2. Sear the sliced ribeye for 2 minutes, stirring, until colored, then set it aside.
3. In the same wok, stir-fry the sliced mushrooms and the chopped garlic for 3 minutes.
4. Add the stripped kale leaves and wilt them for 2 minutes, until tender.
5. Return the beef to the wok, pour in the tamari and glaze for 1 minute over high heat, stirring.
6. Serve straight away, piping hot.