2 ratingsRate

Ginger beef stir-fry

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: John Paul Urizar

See favs

With tender beef, crisp vegies and zingy ginger, this speedy recipe is a winner for both taste and convenience. Feed your family a high-protein meal that will keep them satisfied!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

500g rump steak, thinly sliced
1 tablespoon finely grated fresh ginger
1 tablespoon olive oil
500g fresh or frozen stir-fry vegetables
¾ cup reduced-salt chicken stock
2 tablespoons Asian-style plum sauce
¼ cup roasted, unsalted cashews
2 x 250g packet microwavable brown rice
3 spring onions, thinly sliced

Instructions

Stay Awake

1 Combine beef and grated ginger. Place oil in a wok and set over high heat. Stir-fry beef for 3–5 minutes until browned and just cooked through. Transfer beef to a plate and set aside.

2 Spray wok with oil and return to heat. Add vegetables, stock and plum sauce. Cook for 2 minutes until sauce thickens and vegetables are tender. Return beef to wok with cashews and stir-fry for 1 minute until heated through and coated in sauce.

3 Meanwhile, heat brown rice according to packet directions. Serve beef stir-fry with rice and top with sliced spring onions.

Nutrition Info (per serve)

Calories 555 cal

Kilojoules 2323 kJ

Protein 36.4 g

Total fat 18.2 g

Saturated fat 3.9 g

Carbohydrates 57 g

Sugar 12.4 g

Dietary fibre 8.2 g

Sodium 353 mg

Calcium 46 mg

Iron 3.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT