Mixed pepper & beef stir-fry
1 tablespoons, level
1½ teaspoons, level
1 inch slice(s), peeled and grated (approximately 1 tablespoon)
Calorie controlled cooking spray
2 medium, deseeded and sliced
1 medium, deseeded and sliced
4 medium, 3 trimmed and cut into 2cm pieces, and 1 trimmed and sliced to serve
Beef sirloin steak, lean, raw
350 g, cut into thick strips
600 g, prepacked cauliflower rice
- In a small bowl, combine the honey, soy sauce, cornflour and ginger, then set aside.
- Mist a large nonstick wok or frying pan with cooking spray and stir-fry the peppers and spring onions for 5 minutes over a high heat, adding a splash of water to prevent sticking. Transfer to a plate and set aside. Mist the wok with more cooking spray, then stir-fry the steak for 3 minutes.
- Add the honey and soy sauce mixture to the wok and stir-fry until the beef is coated. Return the veg to the wok and combine.
- Meanwhile, cook the cauliflower ‘rice’ to pack instructions. Divide between bowls, top with the beef stir-fry, then serve garnished with the sliced spring onion.