Beef stir-fry

Have you ever eaten a cooked radish?

Photo by jules (CC BY 2.0)

They are a surprising addition to this stir-fry, which also uses the often-overlooked radish greens. As members of the cruciferous vegetable family, radishes protect against cancer by providing phytonutrients, fiber, vitamins and minerals. The sweetness of the onion is a nice balance to the peppery radishes. Stir-frys are great, because they are unendingly versatile and cook up rather quickly. Chopping the veggies can take some time, but if you plan ahead you can chop extra veggies for another meal, and keep them in the fridge ready for stir-fry any time!

Prep
2 cups sprouted rice or quinoa
1 bunch radishes
½ inch fresh ginger
2 cloves garlic
½ cup yellow onion
½ pound sirloin
½ teaspoon curry powder
⅛ teaspoon Himalayan salt
⅛ teaspoon black pepper
½ teaspoon turmeric

Cook rice or quinoa according to package directions.
 
Cut radishes into quarters or eights if they are large. Save greens, rinse well and set aside. Peel and thinly slice ginger and garlic. Finely chop onion. Thinly slice sirloin.
 
In a medium bowl, mix curry powder, salt, pepper and turmeric. Toss with sirloin, mix well to coat evenly.

Stir-fry
2 tablespoons butter
1 tablespoon honey
2 tablespoon tamari
1 tablespoon balsamic vinegar
1 cup snow peas
¼ teaspoon salt
 
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add sirloin in an even layer and cook, undisturbed, until browned on bottom, about 1 minute. Flip and cook for an additional 30 seconds. Remove from skillet and set aside.
 
Add another tablespoon butter to skillet, reduce heat to low and cook ginger, garlic, onion and radishes, stirring frequently, until onion is soft, about 6 minutes. Add 1 tablespoon honey and increase heat to medium; cook until radishes are glazed, about 2 minutes. Add tamari and balsamic vinegar and simmer until thickened, about two minutes.  Add radish greens, snow peas and ¼ teaspoon salt. Continue to cook, stirring frequently, until greens are wilted. Toss in beef to rewarm.

Serve 
Serve over a bed of sprouted rice or quinoa.
 
Preparation: 30 minutes
Serves: 4