Asian style beef with stir fried veg
Beef rump steak, lean, raw
Lime Juice, Fresh
Light Brown Sugar
Thai Fish Sauce
1 tablespoons, finely chopped
2 clove(s), chopped
1 individual, chinese lettuce leaf, chopped into 2cm slices
250 g, shiitake mushrooms, halved
2 medium, sliced
Chilli, Green or Red
1 individual, diced
28 g, chopped
25 g, toasted and chopped
- Place the steaks in a bowl with half of the lime juice, the brown sugar and 1 tbsp of the fish sauce. Mix well to combine evenly and leave to marinade for at least 30 minutes.
- Once the beef has finished marinating, heat a large wok and a griddle pan with low calorie spray, both over a high heat. Add the garlic, ginger and chilies to the wok and cook for 1 minute, making sure they do not burn. Add the broccoli and mushrooms and cook for 6-8 minutes, until the broccoli is slightly softened. Add a splash of water to stop it from burning. Meanwhile, mist the hot griddle pan with low calorie spray and add the steaks. Cook for 3-4 minutes on each side, until there are dark golden griddle marks, lowering the heat slightly if it is browning too quickly. Transfer to a chopping board to rest for a few minutes.
- Add the chinese lettuce leaf to the wok and cook for 1 minute, until wilted then add the remaining fish sauce and soy sauce. Stir through the spring onions and most of the coriander, reserving some to garnish. Thinly slice the beef.
- Divide the vegetables between 4 plates and top with the sliced beef and scatter over the peanuts and remaining coriander.