Serves 4
Ingredients:
400g rump steak, finely sliced
2 tbsp soy sauce
½ tsp grated fresh ginger
2 tbsp peanut oil
200g snow peas (mango tout), topped and tailed
1½ tsp cornflour
½ cup (125ml) beef stock
1 tsp soy sauce, extra
¼ tsp sesame oil
Method:
- Place the beef in a dish. Mix the soy sauce and ginger and stir through the meat to coat it.
- Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the beef and snow peas and stir-fry over high heat for 2 minutes, or until the meat changes colour.
- Dissolve the cornflour in a little of the stock. Add the cornflour to the wok with the remaining stock, extra soy sauce and the sesame oil. Stir until the sauce boils and thickens. Serve with steamed rice.
Note: If time allows, place the meat in the freezer for 30 minutes before slicing. This will firm it and make slicing it finely much easier.
Nutrition per Serve:
Protein 25g
Fat 15g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 65mg
980 kJ (235cal)
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