2 tsp coconut oil

560g lean beef fillet thinly sliced

1 onion, thinly sliced

200g Swiss brown mushrooms, halved or sliced

200g button mushrooms, halved or sliced

2 garlic cloves, crushed

1 tsp paprika

1 tbsp balsamic vinegar

200ml beef stock/water

50ml coconut cream or milk

100g baby spinach

500g zucchini noodles

Steamed green beans, to serve

Baby parsley leaves, to serve




Heat half the coconut oil in a large non-stick frying pan over high heat. Cook the beef, in 2 batches, for 2 minutes or until golden. Transfer to a plate.

Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the mushrooms and increase the heat to high. Cook, stirring, for 3-4 minutes or until browned. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. Add the balsamic vinegar and stock/water and bring to a boil.


Reduce heat to low, return the beef to the pan and gently simmer for 1-2 minutes or until heated through. Stir through the coconut cream/milk and spinach and cook until spinach has just wilted. Microwave the zucchini noodles following packet directions. Serve the beef with the zucchini noodles and steamed green beans and sprinkled with the parsley

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