Quick and tasty, this delicious stir-fry is the go to recipe for those nights when you don’t want to spend hours in the kitchen.
Ingredients
- 300g beef rump steak, cut into thin strips
- 1 teaspoon five-spice powder
- 2 teaspoons cornflour
- 150g rice noodles
- 2 tablespoons peanut oil
- 1 lemongrass stem (white part only), thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons grated ginger
- 6 shallots (spring onions), sliced on the diagonal
- 1 leek, cut into thin strips
- 1 carrot, cut into thin strips
- 2 tablespoons tamari sauce*
- 3 tablespoons shaohsing rice wine*
- 1/4 cup (60ml) Massel beef stock or water
Method
- Step 1Place steak, spice and cornflour in a bowl and toss well. Soak noodles in a bowl of boiling water for 2 minutes, drain well, then set aside. Place a wok over high heat and add half the peanut oil. When it’s smoking, add steak and stir-fry quickly for 1 minute. Remove.
- Step 2Add remaining oil, then stir-fry the lemongrass, garlic, ginger, shallots, leek and carrot for 1 minute. Add tamari, rice wine, stock, noodles and beef. Keep tossing together over high heat for a further 1-2 minutes or until cooked through and well combined.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1987 kj
Energy
18g
Fat Total
4g
Saturated Fat
4g
Fibre
23g
Protein
62mg
Cholesterol
1065.45mg
Sodium
3g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
* Tamari sauce is a wheat-free soy sauce available in the health food aisle of the supermarket. Shaosing rice wine is from Asian supermarkets. Substitute with dry sherry.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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