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Beef and Capsicum Stir Fry
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PREP TIME: |
10
mins |
| COOKING TIME:
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10
mins |
| SERVINGS:
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4 |
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Nutritional
Information:
Low in fat. Excellent source of vitamin C and niacin. Good source of iron and zinc. Source of fibre, thiamin, riboflavin, vitamin C, vitamin A and magnesium. Food groups: Meat, vegetable and bread and grain. Per serve (when serves 4): 1777kJ (424cals) 35g protein 14g fat 38g carbohydrate
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Ingredients:
1 tablespoon oil
2 onions, cut into wedges
2 cloves garlic, crushed
1 teaspoon finely grated ginger
2 large green capsicums, sliced
1 large red capsicum, sliced
500g lean rump steak, cut into strips
1 tablespoon cornflour
1/2 cup beef stock or water
2 tablespoons soy sauce (salt-reduced)
2 tablespoons dry sherry or red wine
2 tablespoons chopped parsley
2 tomatoes, cut in wedges
2/3 cup dry rice or noodles cooked as per packet directions
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Instructions:
Heat oil in frypan or wok. Add onions, garlic, ginger and capsicum and cook gently for 2-3 minutes. Remove and set aside.
Add steak to pan and cook until browned.
Blend cornflour with stock, soy sauce, sherry or wine and add to pan, stirring until sauce boils and thickens.
Return cooked vegetables to the pan. Add parsley and tomatoes. Warm through and serve with rice or noodles.
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Beef
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