1 tsp coconut oil
2 small shallots, sliced
400g lean stir fry beef strips
100g red or orange bell-pepper, sliced 350g fresh tomatoes, chopped
100g button mushrooms, sliced
3 spring onions, sliced
3 garlic cloves, minced
1 small red chilli pepper, sliced
150g white cabbage, shredded
1⁄2 tsp sea salt
1⁄2 tsp ground black pepper
1 tbsp soy sauce or tamari
30g crunchy peanut butter
150ml unsweetened tinned coconut milk to garnish:
5g salted peanuts
1 spring onion, sliced
a sprinkle of sesame seeds

Heat the oil in a saucepan over a medium flame. Add the shallots and fry gently for 5 minutes, stirring frequently.

Add the beef and stir fry for 2-3 minutes, until browned.

Add the bell-pepper and fry for 3 minutes, stirring until soft.

Add the tomatoes and mushrooms and fry gently for 4 minutes, stirring occasionally.

Add the spring onions, garlic and chilli pepper and fry gently for 2-3 minutes, stirring occasionally.

Increase the heat to medium. Add the cabbage, salt, pepper, and soy sauce. Cook for 8-10 min- utes, or until the cabbage is fork-tender, stirring occasionally.

Reduce heat to low and add the coconut milk and peanut butter. Cook for 4 minutes, stirring fre- quently. Taste and add more seasoning, if required.

Serve garnished with peanuts, sesame seeds and spring onion.

Store any leftover sauce in an airtight container and refrigerate for up to 3 days or freeze on same day.