Very Special Sweet and Sour Beef

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Prep: 15 mins + marinating time

Cook: 30 mins + resting time

Serves 5-6

Low Fat

Excellent source of iron

Ingredients

750g piece Quality Mark fillet steak (see Cook’s Tips)

Marinade

2 tablespoons fish sauce
2 tablespoons each minced garlic and ginger
2 tablespoons Thai-style sweet chilli sauce
2 tablespoons freshly chopped mint leaves

Vegetables for Stir-fry

1 tablespoons fresh shredded ginger
1 large red chilli, deseeded and cut into thin strips
2-3 heads bok choy, halved
250g mushrooms such as shiitake and/or oyster
125g snowpeas or green beans, sliced
1 bunch spring onions, chopped

Dressing

4 tablespoons lime or lemon juice
2 tablespoons fish sauce
1 tablespoon grated palm sugar (or use brown sugar)
¼ cup each freshly chopped coriander and mint

Method

In a resealable plastic bag toss the marinade ingredients with the fillet steak. Seal and leave to marinate for 30 minutes. (Alternatively, refrigerate for 4 hours).

Heat a dash of oil in a heavy-based frying pan or wok and, when very hot, brown the well-drained fillet steak evenly on all sides. Transfer to a shallow roasting dish and cook at 200°C for about 20 minutes.

Remove the fillet and rest the meat for 10 minutes.

In a wok or deep frying pan heat a dash of oil and stir-fry the shredded ginger, chilli, bok choy, mushrooms, snowpeas or beans and spring onions until crisp and tender.Put all the fressing ingredients in a bowl and mix well.

Thinly slice the beef fillet. Toss with warm stir-fried vegetables and dressing ingredients. Serve immediately.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 311g

Energy kJ (kcal)	1041 (248)
Protein (g)	29.6
Fat (g)	9.2
Saturated (g)	3.2
Carbohydrate (g)	9.7
Sugars (g)	9.0
Sodium (mg)	1069
Iron (mg)	3.1
Zinc (mg)	4.1
Vitamin B12 (ug)	0.9
Vitamin D (ug)	N/A
Selenium (ug)	8.5

Use the centre cut from the fillet steak. Alternatively, use Scotch fillet and cook for 25-30 minutes.
Cooking times are for medium rare meat, though the thickness of the fillet will dictate the cooking time. The meat will feel quite springy when pushed with a clean finger for medium rare. For medium beef, continue cooking for a further 10 minutes.