Rich in greens and proteins, this beef stir-fry is on your table in a flash. Sichuan pepper works beautifully with tender beef and Chinese leafy greens.
Ingredients
- 1 tablespoon extra light olive oil
- 500g beef stir-fry strips
- 1 bunch broccolini, cut into 5cm lengths
- 2 garlic cloves, crushed
- 1 teaspoon Sichuan Pepper
- 1 bunch gai lan (Chinese broccoli), washed, cut into 5cm lengths
- 60ml (1/4 cup) char siu sauce
- 1 tablespoon soy sauce
- Steamed white rice, to serve
- Thai basil leaves, to serve
Method
- Step 1Heat half the oil in a wok or large frying pan over high heat until just smoking. Add half the beef and stir-fry for 2-3 minutes or until golden brown. Transfer to a plate. Repeat with the remaining oil and beef, reheating the wok between batches.
- Step 2Add the broccolini, garlic and Sichuan pepper to wok and stir-fry for 3 minutes or until the broccolini is just tender.
- Step 3Add the beef, gai lan, char siu sauce and soy sauce to the wok and stir-fry for 2 minutes or until the sauce thickens slightly.
- Step 4Spoon the rice among serving dishes and top with the beef mixture. Sprinkle with Thai basil to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1098 kj
Energy
8g
Fat Total
2g
Saturated Fat
4g
Fibre
34g
Protein
68mg
Cholesterol
1228.53mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Make it vegetarian: Omit the beef stir-fry strips. In step 1, add 320g firm tofu, drained, cut into thin strips, to the wok and stir-fry for 2-3 minutes or until golden. Add 1 red capsicum, deseeded, thinly sliced, with the gai lan in step 3.
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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