Stir-fried beef with pak choi & peppers
Calorie controlled cooking spray
Beef rump steak, lean, raw
500 g, fat trimmed, thinly sliced
1 medium, cut into wedges
4 clove(s), thinly sliced
1 inch slice(s), peeled and grated
Peppers, all types
175 g, baby, deseeded and sliced
Sugar Snap Peas
150 g, or mangetout
250 g, baby, quartered and cut into 6cm slices
- Mist a wok with cooking spray and put over a high heat for 20 seconds. Add the beef and stir-fry, in two batches, for 2 minutes or until browned. Transfer to a plate.
- Mist the wok with more cooking spray, add the onion and stir-fry for 2 minutes or until lightly browned. Add the garlic and ginger, then stir-fry for 30 seconds before adding the peppers and mange tout. Stir-fry for 2 more minutes, add the pak choi and stir-fry for another 1-2 minutes or until just tender.
- Return the beef to the wok with the soy and oyster sauces, and cook, stirring, until heated through. Serve topped with the coriander.