If you’re looking for a red meat fix with loads of vegetable goodness, this stir-fry version of steak Diane is the answer.
Ingredients
- 1 tablespoon Worcestershire sauce
- 1 Massel beef style stock cube, crumbled
- 2 tablespoons brandy
- 1/2 teaspoon cracked black pepper
- 1 teaspoon cornflour
- 2 tablespoons vegetable oil
- 500g piece beef rump steak, trimmed, thinly sliced
- 1 bunch asparagus, trimmed, halved diagonally
- 100g snow peas, trimmed, halved diagonally
- 100g green beans, trimmed, halved diagonally
- 2 garlic cloves, crushed
- Fresh flat-leaf parsley leaves, to serve
- Fried shallots, to serve
- Steamed brown basmati rice, to serve
Method
- Step 1Combine Worcestershire sauce, stock cube, brandy and pepper in a small bowl. Blend cornflour with 1/3 cup water in a small jug. Set aside.
- Step 2Heat a wok over high heat. Add 2 teaspoons of the oil to the wok. Swirl to coat. Add 1/2 the sliced beef. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Add 1/2 the remaining oil to wok. Add the remaining beef. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl.
- Step 3Add remaining oil to the wok. Add the asparagus, snow peas and beans. Stir-fry for 2 minutes. Add garlic. Stir-fry for 1 minute or until fragrant.
- Step 4Add the Worcestershire mixture to the wok. Stir-fry for 1 to 2 minutes. Add beef and cornflour mixture to the wok. Stir-fry for 2 to 3 minutes or until heated through and sauce thickens slightly. Sprinkle ‘stir-fry‘ with parsley and fried shallots. Serve with rice.
- High fibre
- Low fat
- Lower gi
Nutrition
2593 kj
Energy
18.8g
Fat Total
4.8g
Saturated Fat
5.7g
Fibre
34.8g
Protein
77mg
Cholesterol
342mg
Sodium
65.8g
Carbs (total)
All nutrition values are per serve
Notes
Use pre-cut beef stir-fry strips from the supermarket or butcher. You could also use pre-cut stir-fry vegetables.
- Author: Kate Murdoch
- Image credit: Craig Wall & Guy Bailey
- Publication: Super Food Ideas
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