Beef, green bean and mushroom stir-fry
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Time to make:
$5.20 per serve
(at time of publication)
Full ingredients list:
1 tablespoon sunflower oil
500g lean rump steak, thinly sliced
1 large red onion, cut into thin wedges
200g button mushrooms, thickly sliced
3 garlic cloves, thinly sliced
200g green beans, trimmed, cut into 4cm lengths
1 medium red capsicum, thinly sliced
150g sugar snap peas, trimmed
100g baby spinach
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine
2 cups steamed quinoa, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat a wok over high heat. Heat 2 teaspoons of oil for 20 seconds. Stir-fry half of the beef 1–2 minutes, or until it is lightly browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.
Step 2Return wok to high heat. Add the remaining oil and heat for 20 seconds. Stir-fry the onion for 2 minutes. Add the mushrooms and garlic, then stir-fry for 1–2 minutes, or until golden. Add the beans, capsicum and sugar snap peas; stir-fry for 2 minutes, or until almost tender.
Step 3Return beef to wok with spinach, oyster sauce and Chinese cooking wine. Stir-fry for 1–2 minutes, or until heated. Serve with steamed quinoa.
About this recipe
First published: October 2017