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Ginger beef stir-fry

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: John Paul Urizar

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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

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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

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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 555cal

Kilojoules 2323kJ

Protein 36.4g

Total fat 18.2g

–Saturated fat 3.9g

Carbohydrates 57g

–Sugars 12.4g

Dietary fibre 8.2g

Sodium 353mg

Calcium 46mg

Iron 3.6mg

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.

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