Teriyaki beef stir-fry
PersonalPoints™ per serving
Five ingredients and 15 minutes areall you need to whip up this deliciousand healthy Asian-inspired dish.
Lean beef rump steak
400 g, (buy 500g), fat trimmed, thinly sliced
½ cup(s), (125ml)
200 g, cut into florets
1 medium, cut into 3cm pieces
2 medium, cut into thin batons
- Combine the beef and 2 tablespoons of teriyaki marinade in a medium bowl. Heat 1 teaspoon of sunflower oil in a wok over high heat. Stir-fry one-quarter of the beef for 2 minutes or until browned. Transfer to a plate. Reheat the wok over high heat. Repeat, in 3 batches, with another 3 teaspoons of sunflower oil and beef.
- Add the broccoli, capsicum and carrot to the wok with ¼ cup (60ml) water. Cook, covered, for 2 minutes or until the vegetables are just tender.
- Return the beef to the wok with the remaining teriyaki marinade, and stir-fry for 2 minutes or until heated through. Serve sprinkled with ground white pepper.
SERVING SUGGESTION: Steamed brown rice.