Add smokey spice to traditional beef stir fry.
Ingredients
- 1/3 cup char siu sauce
- 1 tablespoon soy sauce
- 1 tablespoon shao hsing (Chinese cooking wine)
- 2 garlic cloves, crushed
- 2 teaspoons cracked black pepper
- 500g beef rump steak, thinly sliced
- 1 tablespoon vegetable oil
- 1 red onion, cut into thin wedges
- 1 bunch choy sum, trimmed, stems chopped, leaves separated
- 2 zucchini, halved lengthways, sliced diagonally
- Steamed jasmine rice, to serve
Method
- Step 1Combine char siu sauce, soy sauce, shao hsing wine, garlic and pepper in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
- Step 3Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add choy sum stems and zucchini. Stir-fry for 2 to 3 minutes or until tender. Return beef to wok. Add choy sum leaves and remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1286 kj
Energy
12g
Fat Total
3g
Saturated Fat
4g
Fibre
29g
Protein
78mg
Cholesterol
1531.54mg
Sodium
16g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use 500g sliced chicken breast fillets instead of beef and save $8.05 in total.
Related Video
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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