Monday, 26 January 2015

Peppered Beef and Green Vegetable Stir-fry

Peppered Beef and Green Vegetable Stir-fry
Putting a simple stir-fry like this together is not only simple and speedy but also very healthy. We got lean steak, fresh vibrant green vegetables and rice noodles which contain no fat. They are 95% rice flower which contain no gluten, fat, salt or sugar. Rice noodles can be found in most supermarkets, but if you are having trouble finding them, they will be found in any Asian supermarket.

Calories 1118
559 per portion
Serves 2:
200g of rice noodles
1 medium sirloin steak
Black pepper
1 large onion
2 cloves of garlic
1 large green pepper
2 medium courgettes
Half a head of broccoli
Rapeseed oil
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of honey

Cook the rice noodles according to the packets instructions.
Trim all excess fat from the steak and slice into thin strips, season with a generous amount of freshly crushed black pepper and set aside. Peel and slice the onion and garlic, deseed and slice the green pepper thinly, slice the courgettes and cut the broccoli head into small florets.
In a very hot wok add some rapeseed oil and allow it to heat, carefully stir-fry the beef until sealed all over then remove and set aside. Add another splash of oil to the wok and add in the onion and garlic and stir-fry for about 2 mins until slightly softened. To this add in the green pepper, courgette and broccoli and stir-fry for another 3-4 mins until cooked but not softened too much. Add in the soy sauce, oyster sauce and honey, give it all a good toss and add the beef and cooked noodles.

Cook for a further 2 mins on a high heat, tossing and stirring the wok to reheat the beef and noodles. Serve into 2 large bowls immediately.

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