- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Vibrant snow peas add crunch to this tasty Chinese-style stir-fry.
Ingredients
- 1 tablespoon soy sauce
- 1/4 cup Changs oyster sauce
- 1 1/2 tablespoons peanut oil
- 750g beef rump steak, trimmed, thinly sliced
- 1/2 medium brown onion, thinly sliced
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 6 green onions, sliced
- 1 cup shredded Chinese cabbage (wombok)
- 150g snow peas, trimmed, halved
- 1 quantity Easy fried rice, to serve (see related recipe)
Method
- Step 1Combine soy sauce and oyster sauce in a small bowl. Heat a large wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Stir-fry beef, in 3 batches, for 2 to 3 minutes or until just cooked through. Transfer to a bowl.
- Step 2Add remaining oil to wok. Swirl to coat. Add brown onion. Stir-fry for 1 minute or until softened. Add garlic and ginger. Stir-fry for 30 seconds or until fragrant.
- Step 3Return beef and any juices to wok. Add green onion, cabbage, snow peas and soy sauce mixture. Stir-fry for 2 minutes or until vegetables are tender and sauce has thickened slightly. Serve with Easy fried rice.
- Low carb
Nutrition
2578 kj
Energy
20.7g
Fat Total
5.8g
Saturated Fat
5.8g
Fibre
49.9g
Protein
117mg
Cholesterol
1466mg
Sodium
54g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
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