Festival Recipe
Pesto Beef & Bean Stir-Fry
Recipe by Colman Power
- Serves4
Ingredients
- 185g lean beef mince (5% fat)
- 100g kidney beans (cooked or canned, drained and rinsed)
- 100g broccoli (cut into small florets)
- 1 medium carrot (about 80g), peeled and julienned or thinly sliced
- 1 small red onion, thinly sliced
- 1 small bell pepper (any color), sliced
- 1 clove garlic, minced
- 5g coconut oil
- 25g pesto (green/basil works best)
- Salt & pepper to taste
- Optional: chili flakes or lemon juice for extra kick
Method
- Heat coconut oil in a large non-stick pan or wok over medium-high heat.
- Add garlic and red onion. Sauté for 1–2 minutes until fragrant and slightly softened.
- Add the lean beef mince, breaking it up with a spatula. Cook for 5–6 minutes until browned and fully cooked through.
- Toss in the broccoli, carrots, and bell pepper. Stir-fry for 3–4 minutes until veggies are just tender but still vibrant.
- Add kidney beans and cook for another 1–2 minutes to warm through.
- Stir in the pesto and mix well until everything is evenly coated. Taste and season with salt and pepper as needed.
- Optional: Sprinkle with chili flakes or a squeeze of lemon juice before serving.
