Get out the chopsticks and dive into a bowl of basmati rice and spicy beef.
Ingredients
- Olive oil spray
- 2 x 180g scotch fillet steaks, fat trimmed, thinly sliced
- 1 red onion, cut into thin wedges
- 2 red capsicums, deseeded, sliced lengthways
- 1/2 bunch snake beans or 250g green beans, trimmed, cut into 6cm lengths
- 2 garlic cloves, crushed
- 2 large red chillies, deseeded, finely chopped
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon brown sugar
- 1/2 bunch Thai basil, leaves picked
- Steamed Basmati rice, to serve
Method
- Step 1Heat a wok or large frying pan over high heat. Spray with oil and stir-fry beef for 2 minutes until browned. Remove from wok, cover with foil and set a side.
- Step 2Add the onion, capsicum and beans and stir-fry for 2 minutes . Add garlic and chilli and stir-fry for 2 minutes.
- Step 3Return beef to wok with soy sauce and brown sugar. Toss well. Add basil leaves and gently toss. Serve with rice.
- High carb
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
978 kj
Energy
12g
Fat Total
5g
Saturated Fat
4g
Fibre
23g
Protein
52mg
Cholesterol
229.89mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: John Paul Urizar
- Publication: Fresh Living
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