Garlic and pepper steak stir-fry with brown rice

Serves: 4
Time to make: 20 mins

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 1860kJ
Calories 455cal
Protein 29g
Total fat 14g
Saturated fat 5g
Carbohydrates 45g
Sugars 7g
Dietary fibre 8g
Sodium 610mg
Calcium 50mg
Iron 3.5mg

Instructions

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.

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