- 4 oz. (120g) whole-wheat rotini pasta (can be substituted with any gluten-free alternative)
- 10 oz. (300g) beef steak
- 4 spring onions
- 2 cloves garlic
- 1 tbsp. coconut oil
- 2 tbsp. soy sauce (can use an alternative, i.e. coconut aminos)
- 1/3 cup (80ml) beef stock
- 100g green beans, frozen
Cook the pasta according to instructions on the packaging. Cut the beef into thin slices.
Slice the spring onions diagonally into 1-1.5 inch pieces. Peel and slice the garlic.
Heat the oil in a large pan over medium-high heat and cook the beef for about 3 minutes, then transfer onto a plate and drizzle with soy sauce.
Add the garlic and spring onions to the same pan and cook for about 3 minutes, until spring onions start to soften.
Return the beef and soy sauce into the pan and add the hot stock and frozen beans. Cook for another 2-3 minutes, then add the cooked pasta, stirring occasionally for about 2 minutes.
(Serves 2) Nutrition per serving: 491 kcal / 12g Fat / 53g Carbs / 44g Protein