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Beef & Mushroom Stir Fry


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.


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