100g Rice Noodles

1 ¼ tsp Extra Virgin Coconut Oil 

½ Red Onion, thinly sliced 

1 Garlic Clove, minced

250g Grass-Fed Beef, cut into strips

1 Free-Range Egg, whisked

1 Carrot, julienned

½ Red Capsicum, sliced

1 cup Bean Sprouts

1 Bok Choy, chopped

Salt & Pepper, to taste 

Sauce 

3 tsp Tamari

3 tsp Honey

¼ tsp Apple Cider Vinegar

1. Combine sauce ingredients in a small bowl and set aside. 

2. Cook noodles as per packet instructions and set aside. 

3. Heat 1 tsp coconut oil in a wok on a medium heat. 

4. Sauté onion & garlic for 2 minutes or until softened. 

5. Add beef, cook for a further 2 minutes. 

6. In a small separate frying pan heat ¼ tsp coconut oil and pour in egg. Use a spatula to break up egg and cook until firm approximately 2 minutes. Set aside. 

7. Add carrot, capsicum, bean sprouts & bok choy to wok. Sauté for a further 2 minutes.

8. Add drained noodles, egg and sauce to wok. Stir through and serve.