Photo of Asian style beef with stir fried veg by WW

Asian style beef with stir fried veg

7
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This dish is flavoured with ginger, chili, lime, fish sauce, roasted peanuts and coriander

Ingredients

Beef rump steak, lean, raw

4 medium

Lime Juice, Fresh

50 ml

Lime(s)

1 medium

Light Brown Sugar

½ teaspoons

Thai Fish Sauce

2 tablespoons

Root Ginger

1 tablespoons, finely chopped

Garlic

2 clove(s), chopped

Lettuce

1 individual, chinese lettuce leaf, chopped into 2cm slices

Broccoli, raw

400 g

Mushrooms

250 g, shiitake mushrooms, halved

Soy Sauce

1 tablespoons

Spring Onions

2 medium, sliced

Chilli, Green or Red

1 individual, diced

Coriander, fresh

28 g, chopped

Unsalted Peanuts

25 g, toasted and chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the vegetables between 4 plates and top with the sliced beef and scatter over the peanuts and remaining coriander.