Serve up a low-salt and low-fat beef stir-fry for the whole family to enjoy
By Healthy Diet
500g lean rump steak, thinly sliced
4 garlic cloves, sliced
2 tbsp lime juice
2 tsp cracked black pepper
1 carrot, cut into strips
1 red bell pepper, sliced
110g green beans, cut into short lengths
100g sugar snap peas, halved
400g pak choi cut into quarters
370g cooked brown rice
Put the beef, garlic, lime juice and pepper in a bowl. Stir to combine, then set aside to marinate for 15 minutes.
Spray a large non-stick wok with oil and place over high heat. Stir-fry the marinated beef in two batches for 2-3 minutes or until just cooked. Transfer the beef to a plate.
Stir-fry the carrot, pepper and beans in the wok for 5-6 minutes or until slightly softened. Add the peas, pak choi and 2 tablespoons water, and stir-fry for 2 minutes or until the greens start to wilt.
Return the beef and juices to the wok and cook, stirring, for 1 minute or until well combined and heated through.
Serve the beef and vegetables with the brown rice.
Nutrition: per serving
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