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Photo of Asian-style beef with stir-fried veg by WW

Asian-style beef with stir-fried veg

8
Points® value
Total Time
55 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Oriental-inspired dressings are a great way of adding lots of flavour. Any leftovers will make a great packed lunch the next day, too

Ingredients

Beef rump steak, lean, raw

4 medium

Lime Juice, Fresh

40 ml

Lime

1 medium, cut into wedges

Light Brown Sugar

½ teaspoon(s)

Thai Fish Sauce

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Garlic

2 clove(s), chopped

Root Ginger

1 tablespoon(s), finely chopped

Chilli, green or red

1 individual, deseeded and diced

Broccoli, raw

200 g, 1/2 head, cut into florets then halved

Mushrooms

250 g, shiitake, larger one, halved

Lettuce

1 individual, Chinese lettuce head, cut into 2cm slices

Soy Sauce

1 tablespoon(s)

Spring Onions

2 medium, trimmed and sliced

Coriander, fresh

20 g, roughly chopped

Dry Roasted Peanuts

1 serving(s), chopped

Instructions

  1. Put the steaks in a bowl with half the lime juice, the sugar and half the fish sauce. Mix to combine and set aside to marinate for 30 minutes.
  2. Mist a large wok or frying pan and a griddle pan with cooking spray and heat both over a high heat. Add the garlic, ginger and chilli to the wok and stir-fry for 1 minute, adding a splash of water to the pan if it starts to stick.
  3. Add the broccoli and mushrooms, then cook for 6-8 minutes. Add another splash of water if needed.
  4. Meanwhile, griddle the steaks for 23 minutes on each side for rare; 3-4 minutes for medium; or 5 minutes for well-done. Transfer to a board, let rest for 5 minutes then cut into thin slices.
  5. Add the lettuce to the wok and stir-fry for 1 minute, then stir in the remaining fish sauce, the soy sauce, spring onions and most of the coriander.
  6. Divide the veg between plates and top with the steak, peanuts and remaining coriander. Serve with the lime wedges.

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