Fiery chillies makes this beef stir-fry salad a tastebud-tingling main.
Ingredients
- 500g bean sprouts
- 1 tablespoon soy sauce
- 1/2 tablespoon white vinegar
- 1/2 teaspoon sesame oil
- 1 fresh red birdseye chilli, finely chopped
- Salt & ground white pepper
- 2 tablespoons peanut oil
- 1 red capsicum, halved, deseeded, sliced
- 6 green shallots, ends trimmed, diagonally thinly sliced
- 1 garlic clove, finely chopped
- 400g piece beef fillet, thinly sliced
- 1/3 cup loosely packed fresh coriander leaves
Method
- Step 1Bring a large saucepan of salted water to the boil over high heat. Add the bean sprouts and cook, covered, for 1 minute. Drain and set aside. Combine the soy sauce, vinegar, sesame oil and chilli in a jug. Taste and season with salt and pepper.
- Step 2Heat half the peanut oil in a wok over high heat. Add the capsicum and green shallots and stir-fry for 2 minutes or until capsicum is tender. Add the garlic and cook for a further 1 minute. Transfer the capsicum mixture to a large bowl. Heat half of the remaining oil in the wok until just smoking. Add half the beef and stir-fry for 1-2 minutes or until brown all over. Transfer to the bowl with the capsicum mixture. Repeat with the remaining oil and beef.
- Step 3Drizzle the vinegar dressing over the beef mixture. Add the coriander leaves and bean sprouts. Gently toss to combine. Serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1125 kj
Energy
16g
Fat Total
4g
Saturated Fat
3g
Fibre
26g
Protein
58mg
Cholesterol
406.91mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kerrie Sun
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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