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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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With pre-prepared ingredients, you can put this together in the wok at the last minute so you can serve it piping hot.
1 Put the beef in a bowl with some freshly ground black pepper and the soy sauce and mix well. Put all the ingredients for the sauce into a small jug with some freshly ground black pepper and stir to mix well.
2 Heat a wok over a high heat until smoking, add the rapeseed oil and give it a swirl to coat the bottom of the pan. Add the garlic and cook for a few sec, then add the onions and stir-fry until translucent. Add the beef chunks and sear on one side for 20 sec, then flip the meat over and cook until done to your liking. Season with the rice wine or dry sherry. Add the capsicums and toss for 30 sec until slightly softened. Remove the beef, onions and capsicums and set aside on a plate.
3 Pour the sauce into the wok and reduce until sticky. Quickly return the beef and vegetables to the wok and gently toss together until well coated in the sauce. Garnish with the coriander and serve with the hot jasmine rice.
Calories 539 cal
Kilojoules 2255 kJ
Total fat 8 g
Saturated fat 2 g
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