- 0:45 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Cooking with a little less meat makes meals healthier, packed with veges and delicious!
Ingredients
- 1/3 cup oyster sauce
- 2 tablespoons light soy sauce
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, finely grated
- 1/4 teaspoon chilli flakes
- 150g beef rump steak, thinly sliced
- 2 tablespoons vegetable oil
- 5 green onions, trimmed, cut into 5cm lengths
- 2 medium carrots, peeled, cut into matchsticks
- 250g packet beansprouts, trimmed
- 300g packet silken tofu, cut into 1cm cubes
- 1 tablespoon sesame oil
- Cooked rice noodles, to serve
Method
- Step 1Whisk oyster sauce, soy sauce, garlic, ginger and chilli together in a bowl. Add beef. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
- Step 2Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry beef for 2 minutes or until browned. Add onion and carrot. Stir-fry for 2 minutes or until carrot is just tender. Add beansprouts, tofu and sesame oil. Gently stir-fry for 1 minute or until heated through.
- Step 3Serve beef mixture over noodles.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1371 kj
Energy
22g
Fat Total
3g
Saturated Fat
8g
Fibre
20g
Protein
23mg
Cholesterol
1798.51mg
Sodium
7g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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