Asian-style beef with stir-fried veg
2
Points®
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
Light Brown Sugar
½ teaspoon(s)
Thai Fish Sauce
2 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Garlic
2 clove(s)
Root Ginger
1 tablespoon(s)
Chilli, green or red
1 individual
Broccoli, raw
200 g
Mushrooms
250 g
Lettuce
1 individual
Soy Sauce
1 tablespoon(s)
Spring Onions
2 medium
Coriander, fresh
20 g
Dry Roasted Peanuts
1 serving(s)
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 2 3 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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