Ingredients
- 1 1/3 cups jasmine rice
- 2 tablespoons peanut oil
- 600g beef strips
- 1 brown onion, halved, thinly sliced
- 1 red capsicum, thinly sliced
- 1 garlic clove, crushed
- 1 bunch baby choy sum, trimmed, chopped
- 1/4 cup crunchy peanut butter
- 1/3 cup Ayam coconut cream
- 2 tablespoons sweet chilli sauce
- 2 tablespoons oyster sauce
- 1 small red chilli, deseeded, sliced
Method
- Step 1Cook rice following absorption method on packet.
- Step 2Meanwhile, heat wok over high heat until hot. Add 2 teaspoons of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with oil and remaining beef.
- Step 3Add remaining 1 tablespoon of oil to wok. Add onion, capsicum and garlic. Stir-fry for 2 minutes or until vegetables are tender. Return beef and any juices to wok. Add choy sum, peanut butter, coconut cream, sweet chilli sauce and oyster sauce. Stir-fry for 2 to 3 minutes or until choy sum is tender and stir-fry heated through.
- Step 4Divide rice between bowls. Top with stir-fry. Sprinkle with chilli. Serve.
- Low carb
Nutrition
2968 kj
Energy
27g
Fat Total
8g
Saturated Fat
47g
Protein
780.18mg
Sodium
12g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Notes
Timesaver tip: Use quick-cooking microwave rice and packaged satay sauce.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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