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Get your tastebuds tingling with this Asian inspired and antioxidant rich stir fry, with colourful crunchy vegies and simple ingredients and prep.
Cal (kJ) Carbs Sugar Fat Sat fat Protein Fibre
489 (1629) 28.9 6.5 10.9 3.9 40.8 4.5
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.