Fast and fabulous – stir-fry is the perfect meal for dinners in a hurry.
Ingredients
- 1 tablespoon peanut oil
- 500g veal scotch fillet, trimmed, cut into thin strips
- 150g button mushrooms, sliced
- 100g broccoli, cut into small florets
- 1 red capsicum, halved, deseeded, cut into thin strips
- 2 garlic cloves, crushed
- 6cm piece ginger, peeled, grated
- 1/4 cup (60ml) char siu sauce (Chinese barbeque sauce)
- 120g pkt fresh baby oriental salad leaves
- Steamed Basmati rice, to serve
Method
- Step 1Heat the peanut oil in a wok or frying pan over a medium-high heat. In batches, cook the veal for 1-2 minutes or until browned. Transfer to a bowl and set aside.
- Step 2Add the mushrooms, broccoli, capsicum, garlic and ginger to the wok with 2 tablespoons water. Stir-fry for 2-3 minutes or until just tender.
- Step 3Return the veal to the wok with the char siu sauce and oriental leaves, and toss until it comes to the boil and the leaves are just wilted. Serve with rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1047 kj
Energy
8g
Fat Total
2g
Saturated Fat
4g
Fibre
32g
Protein
45mg
Cholesterol
247.6mg
Sodium
9g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ian Wallace
- Publication: Fresh Living
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