Beef, green bean & mush­room stir-fry

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.20 Time to make 25 min dairy free di­a­betes friendly

1 ta­ble­spoon sun­flower oil 500g lean rump steak,

thinly sliced 1 large red onion, cut

into thin wedges 200g but­ton mush­rooms,

thickly sliced 3 gar­lic cloves, thinly sliced 200g green beans, trimmed,

cut into 4cm lengths 1 medium red cap­sicum, thinly sliced 150g sugar snap peas, trimmed 100g baby spinach 2 ta­ble­spoons oys­ter sauce 1 ta­ble­spoon Chi­nese cook­ing wine 2 cups steamed quinoa,

to serve

1 Heat a wok over high heat. Heat 2 tea­spoons of oil for 20 sec­onds. Stir-fry half of the beef 1–2 min­utes, or un­til it is lightly browned. Trans­fer to a bowl. Re­peat with 1 tea­spoon of oil and the re­main­ing beef. 2 Re­turn wok to high heat. Add the re­main­ing oil and heat for 20 sec­onds. Stir-fry the onion for 2 min­utes. Add the mush­rooms and gar­lic, then stir-fry for 1–2 min­utes, or un­til golden. Add the beans, cap­sicum and sugar snap peas; stir-fry for 2 min­utes, or un­til al­most ten­der. 3 Re­turn beef to wok with spinach, oys­ter sauce and Chi­nese cook­ing wine. Stir-fry for 1–2 min­utes, or un­til heated. Serve with steamed quinoa.

Beef, green bean & mush­room stir-fry

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