Sharon’s husband thought this dish was almost too hot, but she found the ‘heat’ good, giving a pleasant burn in the mouth and causing her nose to just start to run! You can adjust the chilli and pepper to taste and suit your family.
Sharon found it effective to marinate the steak in a whole piece and then cut into thin strips before cooking.
Serves 4
500g beef steak, trimmed of fat
Marinade:
½ tsp paprika
Pinch of chilli flakes (to taste)
1/8 - 1/4 teaspoon chilli powder (or to taste)
Freshly ground black pepper
1 tablespoon Chinese cooking wine
½ teaspoon sesame oil
½ clove crushed garlic
Combine marinade ingredients. Pound the steak with a meat mallet and lay on a plate. Rub half the marinade on one side and then turn it over to rub in the other half. Grind some extra pepper onto both sides if you like it spicy and let it rest for 20 minutes or longer.
2 teaspoons oil
1 clove garlic, crushed
1 onion, cut into thin wedges
1 green capsicum cut into chunks, or you could use ½ red and ½ green capsicum
½ cup celery, sliced thinly
½ cup of broccoli florets
1/3 cup salt reduced beef stock
1 tablespoon salt reduced soy sauce
Heat a frying pan or wok and add the stock and prepared vegetables. Bring to the boil, reduce heat, cover and steam vegetables for 5 minutes. Whilst the vegetables are steaming thinly slice the beef. Move the veggies to the one side of the pan and increase the heat. Add the oil and the beef and stir-fry quickly. When the beef is still pink, stir the vegetables and meat until combined, add soy sauce and stir constantly. Take care not to overcook the meat (as it will become tough). People with diabetes would need to serve with a small amount of rice or rice noodles, depending on your tolerance. Others may do so if desired.
Nutrition Information (per serve without rice, or rice noodles): energy 860kJ, protein 28g, fat 8.5g, saturated fat 3g, carbohydrate 3g, fibre 1.5g.
