Stir-fried beef with pak choi & peppers
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy fresh baby peppers and mangetout make the stir-fry colourful, as well as healthy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Beef rump steak, lean, raw
500 g, fat trimmed, thinly sliced
Onion
1 medium, cut into wedges
Garlic
4 clove(s), thinly sliced
Root Ginger
1 inch slice(s), peeled and grated
Peppers, all types
175 g, baby, deseeded and sliced
Sugar Snap Peas
150 g, or mangetout
Pak Choi
250 g, baby, quartered and cut into 6cm slices
Soy Sauce
1 tablespoon(s)
Oyster sauce
23 ml
Coriander, fresh
2 tablespoon(s)
Instructions
1
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.
2
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.
3
Return the beef to the wok with the soy and oyster sauces, and cook, stirring, until heated through. Serve topped with the coriander.
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