Back aboard The Body Coach bandwagon I go. Last year Joe Wicks’ diet, or should I say, lifestyle plan got me in great shape for a trip to Asia – and what a trip it was. Sadly after the trip my old habits emerged and I was pulled back towards the unhealthy food that I love so much without any exercise to go with it – let’s face it, we’ve all been there.
I took the decision to get back off the couch and into training with the intention of filling these pages with useful and inspirational posts around my adventure through Joe’s food. The books currently available are some of the best that i’ve ever come across. Joe really taps into my style of taste and combinations of flavour with the bonus of simplicity in the preparation, sounds alright doesn’t it?
This recipe is a typical meal that everyone loves. The way that Joe layers the meals up ensures that each plate has healthy fats, decent veg and a good whack of protein. So in this case we’ve got the beef as protein, a good helping of spring onions, chilli, and garlic for vegetables and the fats coming from the coconut oil.
After a morning of training with porridge for breakfast and a sublime barbecue wrap for lunch, I was itching to get stuck into this stir fry. It’s great food on this plan alright, but you really can’t wait for the next dish. The prep for this is actually longer than the cooking itself, which is no bad thing when the entire routine will take you just under 15 minutes.
I sliced up a red chilli, with a few seeds left to give it a kick, along with the garlic and spring onions. An added extra to this stir fry is rendang paste that I had left over from the Hong Kong Fishball’s recipe to coat the noodles and add a little more flavour to the beef in the absence of fresh lemongrass.
Slice up a couple of large rump steaks, discarding any fat. I melted a little coconut oil into the wok, along with star anise to infuse, as everything was prepped and ready to go. Whack in the chilli, garlic and spring onion just for mere seconds before adding the curry paste – if you choose to. Add in the beef and coat each piece with the curry paste for maximum flavour. Joe recommends seasoning with fish sauce, typically Thai of course, but I went for the same amount of light soy sauce.
All that’s left to do once the beef has cooked through to your liking is to chuck in some ready to wok noodles – or as Joe recommends, cooked egg noodles. Garnish the whole lot with freshly chopped coriander and that’s it! Over in a flash. Just a squeeze of lime completes the dish.
This went down a real treat – I mean honestly, who doesn’t love a good stir fry? The key really is portion size with something like this, if you whack in a ton of noodles and hold back on everything else then the carb factor of the dish goes into overdrive. This was a really nicely balanced meal both in taste and health benefits – what a start to life with The Body Coach, yum!