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Asian Inspired Beef with Greens

Heathy Stir-fry Beef Recipe

4 - 6

Serves

10 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

The best thing about this dish is as well as tasting delicious, it’s so quick and easy to prepare. We recommend using reduced salt soy sauce otherwise it will taste too salty. You can be flexible with the green vegetables – choose whatever is available and in season. Hoisin sauce is available in your supermarket and gives the dish a great flavour.

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Beef,

Family Favourites,

Dinner,

Everyday,

Under 30 Minutes,

Ingredients

Beef

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600-700g Quality Mark rump steak

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1 tsp sesame oil

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1 red chilli

deseeded and finely chopped

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3 garlic cloves

crushed

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2 tsp fresh ginger

finely grated

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¼ cup hoisin sauce

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¼ cup soy sauce

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2 tsp cornflour

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½ cup beef stock

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3 cups mixed vegetables

chopped

To serve

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brown rice

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½ cup roasted unsalted peanut

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roughly chopped

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coriander

to garnish

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red chilli

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Method

To Make Beef

1

Heat a dash of oil in a wok or large frying pan over a high heat.

2

When the pan is very hot, add the beef and sear quickly to brown (do this in two batches to get a nice dark colour and avoid the meat stewing).

3

Set the beef aside.

4

Reduce the heat to medium, add the sesame oil, chilli, garlic and ginger, and stir-fry for a few minutes.

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Start Timer

5

Add the hoisin sauce, soy sauce and stock/corn flour mixture and simmer for a few minutes until thickened.

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Start Timer

6

Turn the heat to high, add all the vegetables into the pan with the meat and its juices and stir-fry for another few minutes until the vegetables are bright green and just tender.

7

Serve immediately on brown rice with a sprinkle of peanuts, coriander and chillies.

More info

Nutrition Information per Serving (350g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1987 (474)kJ

Protein

35.3g

Total Fat

19.3g

Saturated Fat

4.1g

Carbs

38g

Sugars

5.7g

Sodium

641mg

Iron*

4.7mg

* Percentage of recommended daily intake (Aust/NZ)

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