Get your tastebuds tingling with this Asian inspired and antioxidant rich stir fry, with colourful crunchy vegies and simple ingredients and prep.

Nutrition:

Cal (kJ)          Carbs    Sugar      Fat      Sat fat    Protein    Fibre
489 (1629)      28.9       6.5       10.9       3.9       40.8       4.5

Ingredients:

400g lean beef strips

¼ cup reduced salt soy sauce

1 tablespoon sesame oil

1 onion, roughly chopped

1 tablespoon fresh chopped ginger

1 clove garlic, chopped

250g button mushrooms, halved

1 small 225 can of water chestnuts

3 cups snow peas, trimmed

1 medium red capsicum, sliced

Steamed basmati rice, to serve

1: Place beef into a bowl, add soy sauce garlic and ginger. Toss to coat meat completely, then refrigerate for 30 minutes. Drain, keeping leftover marinade.

2: Heat oil in a non stick fry pan. Add beef and brown on a medium heat, then remove from the pan. Add to the pan the onion, cook for 1 minute, and then add remaining vegetables and stir until vegetables are just cooked, but still crunchy, stir in remaining marinade and cook for 1 minute. Return the beef and  to the pan, and cook for 1 minute until heated through.

3: Serve with rice.