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 4.5Ingredients:400g lean beef strips¼ cup reduced salt soy sauce
1 tablespoon sesame oil1 onion, roughly chopped
1 tablespoon fresh chopped ginger1 clove garlic, chopped250g button mushrooms, halved1 small 225 can of water chestnuts3 cups snow peas, trimmed1 medium red capsicum, slicedSteamed basmati rice, to serve Method:
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.