Singapore style beef stiry fry with konjac noodles (slim pasta)

Serves 4

Ingredients

400g beef, sliced as thin as you can. If you put it in the freezer for half an hour it makes it easier to slice thinly

900g veg of your choice, I have used 300g each of red capsicum, bok choy and snow peas.

1-2 tbsp of Asian curry powder

1-2 tbsp of tamari of light soy sauce

1 (340g) packet of slim pasta, drained

1 tbsp tapioca flour (this is optional, I like to toss the beef through the flour, the meat ends up more juicy and tender)

Method

Toss beef through the flour if you are doing it this way.

In a hot wok put 1 tbsp ghee/coconut oil and stir-fry your beef for 1 minute. Take the beef out and set aside. Heat a little more oil in your wok and add your capsicum and snow peas, stir fry for 1-2 min then add your boy choy and your beef. Add your tamari, curry powder and drained noodles.  Toss through for a few seconds to heat through the noodles.