This flavourful Chinese Beef and Vegetable Stir-fry recipe contains 2 ½ serves of vegetables per serve and over one-quarter of your recommended daily dietary fibre intake.
Ingredients
2 teaspoons vegetable oil
500g lean rump steak, fat trimmed, thinly sliced
3cm piece ginger, peeled, cut into thin matchsticks
250g green beans, trimmed, cut into 3cm lengths
1 red capsicum, deseeded and thinly sliced
1 yellow capsicum, deseeded and thinly sliced
6 long green onions, trimmed and cut into 3cm lengths
175g packet Celebrate Health Chinese Stir-Fry Sauce
4 cups steamed brown rice, to serve
2 tsp toasted sesame seeds, to serve
Method
Heat 1 teaspoon oil in a large wok over high heat. Stir-fry beef, in 2 batches, for 2-3 minutes or until browned. Transfer to a plate
Heat remaining oil in same wok over high heat. Stir-fry beans and ginger for 1 minute or until fragrant. Add capsicums and green onions and stir-fry for 2-3 minutes or until vegetables are almost tender
Return beef to wok and add Celebrate Health Chinese Stir-Fry Sauce. Stir-fry until hot. Serve stir-fry immediately on steamed brown rice, sprinkled with toasted sesame seeds
Tips & Hints
For a vegetarian option substitute beef with 300g Tempeh. Simply slice into 1/2cm thick strips and cook as above.
