For fast and easy meals, you can’t beat an Asian-inspired dish. Full of fresh flavours, this one is ready and on the table in 15 minutes.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 500g beef stir-fry strips
- 1 brown onion, halved, thinly sliced
- 270ml can reduced-fat coconut milk
- 130g (1/2 cup) peanut butter
- 2 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce
- 2 large tomatoes, cut into 1cm pieces
- 1 Lebanese cucumber, trimmed, cut into 1cm pieces
- 1/4 cup chopped fresh coriander
- Steamed white rice, to serve
Method
- Step 1Heat a wok over high heat. Add 1 teaspoon of oil and heat until smoking. Stir-fry one-third of beef for 1 minute or until browned. Transfer to a plate. Repeat, in 2 more batches, with another 1 teaspoon of oil and the remaining beef.
- Step 2Heat the remaining oil in the wok over medium-high heat. Stir-fry onion for 2 minutes or until just soft. Stir in coconut milk, peanut butter, sweet chilli sauce and soy sauce. Return the beef to the wok. Toss until heated through.
- Step 3Combine tomato, cucumber and coriander. Divide rice among serving bowls. Top with beef and tomato mixture.
- Low carb
- Lower gi
Nutrition
2091 kj
Energy
31g
Fat Total
9g
Saturated Fat
5g
Fibre
41g
Protein
68mg
Cholesterol
615.47mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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