Spicy beef stir-fry
- 5 teaspoons peanut oil
- 1 teaspoon sesame oil
- 2 cloves garlic, crushed
- 2 teaspoons chilli paste
- 550g beef schitzel or rump
- 1 tablespoon peanut oil
- 1 carrot, peeled
- 1 stalk celery, trimmed
- 1 red or yellow capsicum
- 115g snow peas, trimmed
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 4-5 tablespoons sweet chilli sauce
1 To make the marinade, in a bowl mix together the peanut oil, sesame oil, garlic and chilli paste. Cut the beef into thin strips about 4cm long and toss in the marinade. Cover and refrigerate for a minimum of 2 hours or overnight.
2 Cut the carrots, celery and capsicum into even-sized strips. Halve the snow peas.
3 Heat the wok or frying pan for about 2 munites until heated, then add the beef in batches and stir-fry 4-5 minutes. Remove from the wok. Stir-fry the sesame seeds until they pop. Add the reamining oil with the vegetables and stir-fry 4-5 minutes. Return the beef to the pan. Add the sauces and heat through. Serve with rice.
This recipe can be varied with any choice of vegetables.
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Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5.6g
Dietary fibre 2g
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