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 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

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.

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.