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Garlic and pepper steak stir-fry with brown rice
Mains
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Garlic and pepper steak stir-fry with brown rice

Dairy-free and gluten-free option steak stir-fry, the perfect quick and easy weeknight meal for 4
Serves: 4
Time to make: 20 mins

Ingredients

  • 1 teaspoon cornflour
  • 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

  • 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.

    Variations

    Make it gluten free: Check cornflour, stock and oyster sauce are gluten free.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

    Nutrition Info (per serve)

    • 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

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Darlene Allston
    Photographer: Mark O'Meara
    First published: Jun 2019

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