Teriyaki beef stir-fry
(at time of publication)
- ¼ cup teriyaki marinade
- 1 tablespoon tomato sauce
- 350g rump beef steak, thinly sliced
- 1 ¼ cup round green beans, trimmed
- 1 bunch spinach
- ¼ cup salt-reduced chicken stock
- 3 teaspoons canola oil
- 1 onion, thinly sliced
- 1 small red capsicum, sliced in thin strips
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- ½ teaspoon sesame oil
- 2 cups steamed rice, to serve
1 Combine marinade and tomato sauce in a bowl. Add beef and chill for 15 minutes.
2 Cut beans in half on the diagonal. Chop spinach roughly and slice stems and leaves.
3 Drain meat, setting marinade aside. Add stock to marinade.
4 Heat 2 teaspoons of oil in a wok over a high heat. Stir-fry half the meat for 2 minutes until browned. Remove and repeat with remaining beef.
5 Add remaining oil. Heat and stir-fry onion for 1 minute. Add capsicum, garlic and ginger. Stir-fry for about 1 minute. Add beans, spinach and marinade. Stir-fry for 1 more minute. Add beef and heat through. Stir through sesame oil. Serve immediately with rice.
Nutrition Info (per serve)
Total fat 8.7g
–Saturated fat 2g
Dietary fibre 2.3g
Partially freezing the beef will make it easier to slice thinly.
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