Lean beef stir-fry strips
320 g, (Buy 400g)
1 medium, thinly sliced
400 g, mixed
2 clove(s), crushed
Beef stock, liquid, salt-reduced
300 g, cut into florets
Quick cup, brown rice and quinoa
Extra light sour cream
¼ cup(s), (60ml)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
- Heat oil in a deep non-stick frying pan over high heat. Cook beef, stirring, for 2 minutes or until browned. Transfer to a plate.
- Cook capsicum and mushrooms in same pan, stirring, for 3 minutes or until softened. Add paprika, garlic and brandy and cook, stirring, for 1 minute. Add stock, Worcestershire sauce and broccoli and cook, stirring occasionally, for 4 minutes or until broccoli is tender.
- Meanwhile, heat rice mix following packet instructions. Combine sour cream and cornflour in a small bowl.
- Add beef and sour cream mixture to pan and cook, stirring, for 2 minutes or until beef is heated through and sauce has thickened. Top rice mixture with stroganoff and sprinkle with parsley to serve.