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Stir-fried beef with mushrooms, peas and broccolini

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon lime juice
  • spray oil
  • 500g lean rump steak, trimmed, sliced into thin strips
  • 250g button mushrooms, halved
  • 3cm piece fresh ginger, peeled, cut in thin matchsticks
  • 3 cloves garlic, finely sliced
  • 6 shallots, cut in 5cm batons
  • 200g sugar snap peas, trimmed
  • 2 bunches broccolini, trimmed, cut in long florets
  • fresh coriander, to garnish
  • 2 cups steamed basmati rice, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Combine sweet chilli sauce, soy sauce and lime juice in a small bowl with 1/4 cup hot water. Set aside. Spray a large non-stick wok with oil and set over a high heat. Add steak strips to wok in 2 batches and stir-fry for 2 minutes or until browned. Remove beef strips from wok and set aside.

    2 Spray wok with oil again. Add button mushrooms to wok with ginger and garlic. Stir-fry for 2 minutes or until golden. Add shallots, peas and broccolini to wok with 2 tablespoons water. Stir-fry for 2-3 minutes or until vegetables are just cooked.

    3 Add reserved sauces and beef to wok. Stir-fry to heat through. Divide rice among plates and top with stir-fried beef and vegetables. Garnish with coriander and serve.

    Variations

    Make it gluten free: Use gluten-free soy sauce. Check sweet chilli sauce is gluten free.

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