Try our Asian beef and bean stir-fry for a delicious versatile meal that’s easy on the purse.
Ingredients
- 1/3 cup oyster sauce
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 500g beef rump steak, trimmed, thinly sliced
- 1/4 cup peanut oil
- 1 red onion, cut into thin wedges
- 1 red capsicum, thinly sliced
- 150g green beans, trimmed, halved
- 150g cup mushrooms, sliced
- steamed jasmine rice, to serve
Method
- Step 1Combine oyster sauce, garlic and ginger in a jug. Place beef in a shallow glass or ceramic dish. Add half the sauce mixture. Stir to coat. Reserve remaining sauce mixture.
- Step 2Heat a wok over high heat. Add 1 tablespoon of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with 1 tablespoon of oil and remaining beef.
- Step 3Add remaining oil to wok. Add onion. Stir-fry for 1 minute. Add capsicum, beans and mushrooms. Stir-fry for 1 to 2 minutes or until beans are just tender. Return beef and juices to wok. Add reserved sauce mixture. Stirfry for 1 to 2 minutes or until heated through. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1489 kj
Energy
22g
Fat Total
5g
Saturated Fat
4g
Fibre
29g
Protein
78mg
Cholesterol
1086.4mg
Sodium
7g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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