Beef Stir-Fry
Serves 4 (418cal per serve; Protein - 34g; Carbohydrates - 54g; Fats - 8g)
Ingredients
500g Rump Steak, sliced
1/2 Brown Onion (approx 90g)
1 cloves Minced Garlic
3g Extra Virgin Olive Oil
1 Carrots, sliced (approx 90g)
100g Baby Corn
25g Spring Onion (to garnish)
1 cups Rice (measured dry)
Sauce
1 cloves Minced Garlic
3g Sesame Oil
10g Honey
Instructions
Slice the beef into strips and put in a bowl to the side.
Combine all sauce ingredients in a mug and pour half the sauce over the beef. Let marinade while you prepare the next steps.
Cut the onion into chunks and slice the carrots.
Heat the extra virgin olive oil in a wok over medium heat. Add marinated beef and cook until evenly golden brown. Once partially cooked, remove the meat and set aside.
Add the onion and garlic, cook until onion is slightly softened. Next, add carrots, baby corn and cook until all the vegetables are cooked.
Add beef back into wok with vegetables, and pour in the remaining sauce. Cook for a few minutes until sauce has reduced.
Serve over cooked rice and garnish with sliced green onion and sesame seeds. Enjoy!
