PEP­PERED BEEF STIR-FRY

Super Food Ideas - - WEEK 2 -

SERVES 4 PREP 15 MIN­UTES (PLUS MAR­I­NAT­ING) COOK 15 MIN­UTES

¹⁄³ cup char siu sauce 1 ta­ble­spoon soy sauce 1 ta­ble­spoon shao hs­ing (Chi­nese cook­ing wine) 2 gar­lic cloves, crushed 2 tea­spoons cracked black pep­per 500g beef rump steak, thinly sliced 1 ta­ble­spoon veg­etable oil 1 red onion, cut into thin wedges 1 bunch choy sum, trimmed, stems chopped, leaves sep­a­rated 2 zuc­chini, halved length­ways, sliced di­ag­o­nally 4 cups steamed jas­mine rice, to serve

1 Com­bine sauces, shao hs­ing, gar­lic and pep­per in a jug. Place beef in a glass or ce­ramic bowl. Add half the sauce mix­ture. Stir to coat. Cover. Re­frig­er­ate for 1 hour, if time per­mits. 2 Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 min­utes or un­til just cooked. Trans­fer to a bowl. Wipe wok clean with pa­per towel. 3 Re­heat wok over high heat. Add re­main­ing oil. Swirl to coat. Add onion. Stir-fry for 1 minute or un­til onion has soft­ened. Add choy sum stems and zuc­chini. Stir-fry for 2 to 3 min­utes or un­til ten­der. Add beef, choy sum leaves and re­main­ing sauce mix­ture. Stir-fry for 1 minute or un­til heated through. Serve with rice. NU­TRI­TION: (per serve) 2815kj; 22.5g fat; 7.2g sat fat; 31.7g pro­tein; 83.3g carbs; 5.5g fi­bre; 77mg chol; 1671mg sodium.

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