Teriyaki beef stir-fry with rice

Serves: 4

Time to make: 25 mins

Total cost: $16.80 / $4.20 per serve

(at time of publication)

Ingredients

1 tablespoon reduced-salt soy sauce
1 tablespoon mirin
1 tablespoon sake or white wine
2 teaspoons peanut oil
400g lean rump steak, thinly sliced (see Tip)
1 large red onion, thinly sliced
1 large carrot, thinly sliced
3cm piece ginger, peeled, finely sliced
200g green beans, trimmed, sliced
1 bunch asparagus, trimmed, sliced
¼ small red cabbage, trimmed, shredded
2 cups steamed basmati rice, to serve

Instructions

1 Combine soy sauce, mirin and sake in a small bowl; set aside.

2 Heat half the peanut oil in a wok or large non-stick frying pan over high heat. Add steak in two batches and stir-fry for 2 minutes, or until golden. Remove beef; set aside.

3 Return wok to high heat. Sauté onion in remaining peanut oil for 2 minutes. Add carrot and ginger; stir-fry until fragrant. Add beans and asparagus with 2 tablespoons water; stir-fry for 1 minute. Add cabbage and stir-fry for 1 minute, or until veges are just tender.

4 Return reserved beef to wok with reserved sauce and stir-fry for 1–2 minutes, or until sauce is hot. Serve stir-fry with steamed rice immediately.

Nutrition Info (per serve)

Kilojoules 1490kJ

Calories 355cal

Protein 29g

Total fat 9g

–Saturated fat 3g

Carbohydrates 35g

–Sugars 10g

Dietary fibre 6g

Sodium 210mg

Calcium 90mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.