By Teresa Cutter of The Healthy Chef

Beef is a delicious form of complete protein that supplies amino acids to build and repair, as well as sustain lean muscle. A protein-rich diet can also naturally increase levels of GH and testosterone when combined with nutrient-rich vegetables, quality sleep and regular exercise.

Serves 2

  • 2 brown onions, sliced
  • 2 cloves garlic, smashed
  • Few sprigs thyme
  • 300 g (10  1/2 oz) mushrooms (choose Swiss brown, portobello, button)
  • 350 g (12  1/4 oz) lean beef fillet or sirloin, thinly sliced
  • 1 cup (250 ml / 8  3/4 fl oz) beef or vegetable stock
  • 1 teaspoon quince paste (optional) or a good splash 1/4 cup (60 ml / 2 oz) of madeira
  • 1/2 – 1 teaspoon arrowroot (optional)
  • 2 handfuls baby spinach leaves
  • Chopped parsley or gremolata (see below)


Saute onions, garlic and thyme in a little olive oil over a medium heat for a few minutes until browned.

Add the mushrooms and continue to cook for another 5 minutes until lovely dark and caramelised.

Remove the cooked mushrooms and onion from the pan into a bowl then return the pan back to the stove.

Add the beef and saute quickly for a minute until browned.

Deglaze the pan with the stock then add the quince paste.

Return the mushroom and onion back to the pan and heat through.

Thicken if necessary with arrowroot (this is optional).

Add the spinach just before serving and serve.

Garnish with chopped parsley or gremolata.

Serve immediately and enjoy.

This recipe is sourced from The Healthy Chef.

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