- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Packed with veggies, this stir-fry makes a simple yet satisfying mid-week meal.
Ingredients
- 1 1/2 tablespoons Golden Fields peanut oil
- 400g beef rump steak, thinly sliced
- 2 garlic cloves, crushed
- 1 stem lemon grass, white part only, finely chopped
- 400g stir-fry vegetable mix
- 125g baby corn, halved lengthways
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons sweet chilli sauce
- Steamed rice, to serve
Method
- Step 1Heat a wok over a high heat. Add 1 tablespoon of the oil and swirl to coat. In batches, stir-fry the beef, garlic and lemon grass for 1-2 minutes or until browned. Transfer to a bowl.
- Step 2Add the remaining oil to the wok. Add the vegetable mix and corn, and stir-fry for 3 minutes. Make a well in the centre of the vegetables.
- Step 3Add the kecap manis and sweet chilli sauce, bring to the boil then toss through the vegetables. Return the beef to the wok and toss to combine. Serve with steamed rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1265 kj
Energy
13g
Fat Total
4g
Saturated Fat
24g
Protein
910.56mg
Sodium
10g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Alan Benson
- Publication: Fresh Living
