Sunday, December 11, 2016

Gingered Beef stirfry with Rice

Serves: 4
Cook time: Ready in 20 minutes
Ready in: Less than 30 Minutes
Syns per serving:  1

Busy weeknights need speedy, family-friendly suppers – our fantastic
time-saving stir-fry will really hit the spot.

  •     200g dried basmati rice
  •     Low-calorie cooking spray
  •     400g beef frying steaks, all visible fat removed, thinly sliced
  •     3 garlic cloves, finely chopped
  •     1 tsp finely grated fresh root ginger
  •     2 onions, thinly sliced
  •     650g ready-prepared stir-fry vegetables
  •     1 tbsp medium curry powder
  •     4 tbsp dark soy sauce
  •     3 level tbsp sweet chilli sauce
  •     1 red chilli, deseeded and thinly sliced, to garnish
  •     Lime wedges, to serve

    Cook the rice according to the packet instructions.
    Meanwhile, place a wok or large frying pan sprayed with low-calorie cooking spray over a high heat. When hot, stir-fry the beef for 3-4 minutes, or until just cooked through. Transfer to a plate and keep warm.

    Rinse the wok, wipe dry with kitchen paper and re-spray it with low-calorie cooking spray. 
Fry the garlic, ginger, onions and stir-fry vegetables for 6-8 minutes, or until just beginning to soften. Add the curry powder and cook for 1 minute. Add the soy sauce and sweet chilli sauce and stir-fry for a further minute.

    Drain the rice. Toss the beef through the vegetable mixture, then divide between 4 shallow bowls. Serve, garnished with the chilli, with the rice and the lime wedges for squeezing over.

Tip: Make it veggie: Use 400g firm tofu cut into 1cm cubes instead of the beef, and follow the recipe as above – 1 Syn on Extra Easy.

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