Master the basics of the perfect stir-fry and create quick, healthy meals that the whole family will love.
Ingredients
- 2 teaspoons peanut oil
- 1/3 cup (80ml) soy sauce
- 2 teaspoons finely grated ginger
- 1/4 cup (60ml) Chinese cooking wine or sherry (see note)
- 400g sliced rump steak or beef stir-fry strips
- 2 tablespoons peanut oil, extra
- 1 1/2 teaspoons cornflour
- 1/3 cup (80ml) Massel beef stock
- 1 onion, cut into wedges
- 275g broccoli, trimmed and cut into florets
- 150g snow peas, trimmed
- 1 teaspoon honey
Method
- Step 1Place the oil, soy sauce, ginger and Chinese cooking wine in a non-metallic bowl and stir to combine. Add the steak and toss until well coated. Cover and refrigerate for 20 minutes to marinate.
- Step 2Heat half the extra peanut oil in a wok or large, deep non-stick frying pan over high heat. Drain the marinated beef (reserving the marinade) and cook, in batches, for 2-3 minutes or until browned.
- Step 3Combine the cornflour and beef stock and whisk until it forms a smooth consistency.
- Step 4Wipe the wok clean. Add the remaining peanut oil and onion and cook over high heat for 2 minutes. Add the broccoli and stir-fry for another 3 minutes. Return all the meat to the wok, along with any cooking juices, the reserved marinade and the cornflour mixture and simmer for 1 minute. Add the snow peas and honey and cook for another 1 minute. Divide between serving bowls and serve with steamed rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1224 kj
Energy
17g
Fat Total
4g
Saturated Fat
4g
Fibre
26g
Protein
62mg
Cholesterol
1555.32mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Chinese rice wine is made from fermented glutinous rice and is available from Asian grocery stores.
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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