Beef and vegie stir-fry

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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Enjoy this Asian-inspired protein-booster that is ready to serve in less than 30 minutes!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 white onion, thinly sliced
2 spring onions, thinly sliced, plus extra to garnish
500g frozen stir-fry mixed vegetables, thawed
500g extra lean beef mince
250g microwavable brown rice, cooked
2 tablespoons Thai fried rice paste
¼ cup raw peanuts, chopped, to serve

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Instructions

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1 Heat oil in a large frying pan over high heat. Add both onions and cook, stirring, for 3 minutes or until just golden. Add mixed vegies and cook, stirring, for 3 minutes. Transfer to a bowl.

2 Add beef to pan and cook, stirring, for 5 minutes or until browned. Add rice and cook, stirring, for 3 minutes or until warmed through. Add paste and cook, stirring, for 3 minutes or until combined. Return vegetables to pan and cook, stirring for 3 minutes.

3 Divide beef and vegie stir-fry among four serving bowls. Top with nuts and serve garnished with extra spring onion.

HFG tip

Up the vegie content of this stir-fry by adding to the pan in step one sliced
red or yellow capsicum and mushrooms.

Nutrition Info (per serve)

Calories 446 cal

Kilojoules 1866 kJ

Protein 36.7 g

Total fat 17 g

Saturated fat 4.6 g

Carbohydrates 33.5 g

Sugar 6 g

Dietary fibre 5.4 g

Sodium 441 mg

Calcium 53 mg

Iron 3.3 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.

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