Beef and vegie stir-fry
- 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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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.
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)
Total fat 17g
–Saturated fat 4.6g
Dietary fibre 5.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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