Stir-fried beef with mushrooms, peas and broccolini

Serves: 4

Time to make: 30 mins

Ingredients

1 tablespoon sweet chilli sauce
1 tablespoon salt-reduced soy sauce
1 tablespoon lime juice
spray oil
500g lean rump steak, trimmed, sliced into thin strips
250g button mushrooms, halved
3cm piece fresh ginger, peeled, cut in thin matchsticks
3 cloves garlic, finely sliced
6 shallots, cut in 5cm batons
200g sugar snap peas, trimmed
2 bunches broccolini, trimmed, cut in long florets
fresh coriandercilantroX, to garnish
2 cups steamed basmati rice, to serve

Instructions

Stay Awake

1 Combine sweet chilli sauce, soy sauce and lime juice in a small bowl with 1/4 cup hot water. Set aside. Spray a large non-stick wok with oil and set over a high heat. Add steak strips to wok in 2 batches and stir-fry for 2 minutes or until browned. Remove beef strips from wok and set aside.

2 Spray wok with oil again. Add button mushrooms to wok with ginger and garlic. Stir-fry for 2 minutes or until golden. Add shallots, peas and broccolini to wok with 2 tablespoons water. Stir-fry for 2-3 minutes or until vegetables are just cooked.

3 Add reserved sauces and beef to wok. Stir-fry to heat through. Divide rice among plates and top with stir-fried beef and vegetables. Garnish with coriander and serve.

Variations

Make it gluten free: Use gluten-free soy sauce. Check sweet chilli sauce is gluten free.

Nutrition Info (per serve)

Calories 391 cal

Kilojoules 1640 kJ

Protein 38 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 9 g

Dietary fibre 7 g

Sodium 250 mg

Calcium 70 mg

Iron 5.5 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.