Teriyaki Beef Stir-fry
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Teriyaki Beef Stir-fry

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<b>Prep:</b> 10 mins + marinating time Prep: 10 mins + marinating time
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

  • 500g lean Quality Mark beef rump steak, sliced thinly
  • ½ cup teriyaki sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon brown sugar
  • 1-2 teaspoons sesame oil, optional
  • 250 grams green beans, trimmed and sliced
  • 2 cobbs corn, cooked and cooled
  • 3-4 spring onions, trimmed and sliced

Method

Stir together the teriyaki sauce, ginger, garlic, brown sugar and sesame oil if using. Toss the beef in the marinade, cover and stand 10 minutes. Drain well.

Heat a good dash of oil on a preheated barbecue hot plate. When sizzling, add the beef and toss over a high heat until the meat is well browned but not overcooked. Set aside. This is probably best done in 2-3 batches to ensure the meat browns well and does not stew.

Cut the corn into 2cm wide discs and place onto the hot plate with the beans and toss for 3-4 minutes until crisp tender and beginning to brown. Add extra oil if required. Add the spring onions and return the beef and toss to mix.

Serve with a few cashew nuts and sesame seeds to garnish if wished and accompany with the sesame-spiked sushi rice.

This recipe is from Allyson’s recipe book: Cook, by Allyson Gofton.
 
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 371g
Energy kJ (kcal) 1870 (446)
Protein (g) 35.2
Fat (g) 15.7
Saturated (g)
4.0
Carbohydrate (g) 37.2
Sugars (g)
11.3
Sodium (mg) 235
Iron (mg) 4.8
Zinc (mg) 5.9
Vitamin B12 (ug) 2.7
Vitamin D (ug) N/A
Selenium (ug) 3.9

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