Ingredients
- 200g (1 cup) long-grain white rice
- 2 nori sheets (toasted seaweed)
- 2 spring onions, trimmed
- 350g Heart Smart beef fillet, thinly sliced across the grain
- 2 tablespoons soy sauce
- 2 tablespoons caster sugar
- 1 (140g) green capsicum, halved, deseeded, thinly sliced
- 1 (140g) red capsicum, halved, deseeded, thinly sliced
- 1 227g can bamboo shoots, drained, sliced
- 1 150g pkt fresh shiitake mushrooms, sliced
Method
- Step 1Cook rice in a saucepan of salted boiling water, following packet directions, extending cooking time by 2-3 minutes so rice is glutinous and sticky. Drain. Divide into 8 equal portions. Use damp hands to shape each portion into a ball. Use scissors to cut nori into eight 3cm-wide strips. Wrap each rice ball in a strip of nori. Wet ends with water, press to seal.
- Step 2Meanwhile, remove stems from spring onions and thinly slice diagonally. Thinly slice spring onion bulbs into quarters.
- Step 3Heat a wok over high heat. Add beef, soy sauce and sugar, stir-fry for 1-2 minutes. Transfer to a plate, cover with foil. Add capsicums and spring onions to wok. Stir-fry for 3-4 minutes or until just tender. Add bamboo shoots and mushrooms, stir-fry for 1-2 minutes or until heated through. Add beef mixture, stir-fry until heated through. Serve with nori rice.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1483 kj
Energy
5g
Fat Total
2g
Saturated Fat
4g
Fibre
24g
Protein
54mg
Cholesterol
745.06mg
Sodium
12g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
Notes
leftovers: Use rice in menu 1’s main. Use nori in stir-fries. Use soy sauce in this menu’s entree. Use bamboo shoots in Asian-style salads.
- Author: Jane Charlton
- Image credit: Steve Brown
- Publication: Australian Good Taste
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