Get your tastebuds tingling with this Asian inspired and antioxidant rich stir fry, with colourful crunchy vegies and simple ingredients and prep.
Nutrition:
Cal (kJ) Carbs Sugar Fat Sat fat Protein Fibre
489 (1629) 28.9 6.5 10.9 3.9 40.8 4.5
Ingredients:
400g lean beef strips
¼ cup reduced salt soy sauce
1 tablespoon sesame oil
1 onion, roughly chopped
1 tablespoon fresh chopped ginger
1 clove garlic, chopped
250g button mushrooms, halved
1 small 225 can of water chestnuts
3 cups snow peas, trimmed
1 medium red capsicum, sliced
Steamed basmati rice, to serve
Method:
1: Place beef into a bowl, add soy sauce garlic and ginger. Toss to coat meat completely, then refrigerate for 30 minutes. Drain, keeping leftover marinade.
2: Heat oil in a non stick fry pan. Add beef and brown on a medium heat, then remove from the pan. Add to the pan the onion, cook for 1 minute, and then add remaining vegetables and stir until vegetables are just cooked, but still crunchy, stir in remaining marinade and cook for 1 minute. Return the beef and to the pan, and cook for 1 minute until heated through.
3: Serve with rice.
