Sichuan Beef and Buck­wheat Stir-fry

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1 cup raw buck­wheat, rinsed, drained 500g beef rump steak, trimmed, thinly sliced 2 tea­spoons Sichuan pep­per­corns, crushed 2 ta­ble­spoons peanut oil 1 brown onion, cut into thin wedges 1 red cap­sicum, chopped 2 gar­lic cloves, crushed 1cm piece fresh gin­ger, finely grated 125g snow peas, trimmed, halved di­ag­o­nally 2 baby bok choy, trimmed, quar­tered ¼ cup oys­ter sauce 1 ta­ble­spoon soy sauce 1 ta­ble­spoon rice wine vine­gar Sliced red chilli and fresh co­rian­der leaves, to serve

1 Cook buck­wheat in a medium saucepan of boil­ing wa­ter for 15 to 20 min­utes or un­til ten­der. Drain. Rinse un­der cold wa­ter. Drain. 2 Mean­while, com­bine beef and pep­per­corns in a bowl. Heat a wok over high heat. Add 2 tea­spoons oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 min­utes or un­til browned. Trans­fer to a bowl. Cover to keep warm. Re­peat with an­other 2 tea­spoons of re­main­ing oil and re­main­ing beef. Re­move wok from heat. Care­fully wipe clean. 3 Re­turn wok to heat. Add re­main­ing oil. Swirl to coat. Add onion. Stir-fry for 3 min­utes or un­til golden. Add cap­sicum, gar­lic and gin­ger. Stir-fry for 2 min­utes or un­til fra­grant and start­ing to soften. Add snow peas and bok choy. Stir-fry for 1 minute. Add oys­ter sauce, soy sauce, vine­gar, buck­wheat, beef and any rest­ing juices. Stir-fry for 2 to 3 min­utes or un­til heated through. Sprin­kle with chilli and co­rian­der leaves. Serve. NU­TRI­TION: (per serve) 1648kj; 16.6g fat; 4g sat fat; 34.9g pro­tein; 21.6g carbs; 8.2g fi­bre; 74mg chol; 1196mg sodium.

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