Take your tastebuds on an Indonesian-style holiday with this steak stir-fry.
Ingredients
- 1 tablespoon vegetable oil
- 600g beef rump steak, thinly sliced
- 2 teaspoons ground coriander
- 2 garlic cloves, crushed
- 1 large carrot, cut into matchsticks
- 1/4 cup (60ml) kecap manis*
- 1/4 cup (60ml) rice wine vinegar
- 150g snow peas, sliced
- 1/4 small Chinese cabbage, thinly sliced
- Steamed rice, to serve
Method
- Step 1Heat 2 teaspoons oil in a wok or large, deep frypan over medium-high heat. When hot, add half the beef and stir-fry for about 1 minute or until brown all over. Remove from pan and repeat with the remaining oil and beef.
- Step 2Reduce heat to medium and add coriander, garlic and carrot. Stir-fry for 1 minute or until fragrant. Add kecap manis, vinegar and snow peas and simmer for 2 minutes or until snow peas are bright green. Remove from heat and stir in beef and cabbage.
- Step 3Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1139 kj
Energy
13g
Fat Total
4g
Saturated Fat
3g
Fibre
33g
Protein
93mg
Cholesterol
1127.83mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
* Indonesian sweet soy sauce from Asian food shops and selected supermarkets.
- Author: Nancy Duran
- Image credit: Steve Brown & Ben Dearnley
- Publication: Taste.com.au
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