Turmeric and Greens Stir Fry

Author: Natural Food and Nutrition   Date Posted:9 April 2019 

A quick, healthy, tasty dish you can 'whip' up in flash. 



1 tbsp virgin coconut oil
500g beef (preferably gass fed) cut into strips
1 tbsp Turmeric Paste
Generouse pinch cracked black pepper
1 large carrot, halved lengthwise and sliced
Water, preferably filtered
1 tsp dulse flakes
1 large zucchini, quartered lengthwise and sliced
1 head, broccoli, broken into small florets
1 red chilli, finely sliced
2 cloves of garlic, crushed
1/2 tbsp ginger, finely grated
1 red capsicum, sliced
Small bunch kale, deveined and roughly sliced
4 large collard leaves, roughly sliced (optional)
1 tbsp sesame seeds
1/4 cup shredded coconut
1/4 cup Thai basil leaves or any basil, torn
1-2 tbsps fish sauce (to taste)
1 small lime, cut into wedges to serve


To Make

Heat coconut oil in a wok and brown meat over high heat stirring continuously until nearly cooked through.   Add turmeric paste and pepper and stir for 2 min.   Remove meat including any juices to a plate. 

Place carrots and dulse into the wok with a generous splash of water and cook over medium to high heat for 2-3 min.  Add zucchini and cook for a further 2 min, adding enough water to prevent burning.  Add the broccoli and cook for 2min prior to turning the heat to low and adding the chilli, garlic and ginger.   Add the remaining ingredients including the cooked meat to the wok and stir well to combine.  

Turn off the heat and add enough water to form a small amount of sauce.  Taste, adjusting fish sauce to your liking. 

Serve with fluffy, steamed basmati rice and a wedge of lime.



Take care not to ‘over- do’ your vegies, you want them to have a nice firm texture to ensure they retain their healthy goodness.
Any greens that take your fancy may be used in this healthy dish. 
It is equally delicious made with  lamb and chicken or simply omit the meat for a vegetarian version.