Garlic and pepper steak stir-fry with brown rice

Author: Darlene Allston

Photographer: Mark O'Meara

Dairy-free and gluten-free option steak stir-fry, the perfect quick and easy weeknight meal for 4

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 teaspoon cornflourcornstarchX
¾ cup reduced-salt beef stock
2 tablespoons oyster sauce
400g lean rump steak, fat trimmed, thinly sliced
½ teaspoon coarsely cracked black pepper
4 cloves garlic, thinly sliced
250g frozen sliced beans, thawed
1 medium red capsicum, sliced
425g can baby corn, rinsed and drained, halved
2 x 250g pouches steamed
brown rice and quinoa, heated as directed

Instructions

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1 In a jug, whisk cornflour, stock and oyster sauce until combined. Set aside.

2 In a bowl, place steak slices, pepper and garlic. Stir well to combine. Spray a large non-stick frying pan or wok with olive oil and set over a high heat. Add half of the steak and stir-fry for 2-3 minutes, or until well seared. Set aside and repeat with remaining beef.

3 Reheat the pan. Add beans, capsicum and baby corn. Stir-fry for 4 minutes, or until just tender. Set aside with the beef.

4 Reduce heat to medium. Into the pan, pour sauce mixture. Stir until thickened. Add beef and vegetables to sauce and toss to combine. Serve stir-fry with heated rice.

Variations

Make it gluten free: Check cornflour, stock and oyster sauce are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 455 cal

Kilojoules 1860 kJ

Protein 29 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 8 g

Sodium 610 mg

Calcium 50 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.