Satay Beef and Stir-Fried Vegetables with Rice
Prep time: 10 minutes
Cook time:20 minutes
(Make 4 serves)
Amount Per Serving: 369 Calories, 52.5 g. Carbohydrates, 6.8 g. Dietary Fiber, 9.9 g. Fat, 2.1 g. Saturated Fat
- 4 cups of water
- 1 cup of basmati rice
- 1 tsp. of peanut oil
- 1 lb. of lean beef topside, thinly sliced
- 1 large brown onion, thinly sliced
- 1 clove garlic, crushed
- 2 tsp. of grated fresh ginger
- 2 red Thai chilies, seeded, finely chopped
- 1 medium red capsicum, coarsely chopped
- 1 medium green capsicum, coarsely chopped
- 3.5 oz. of button mushrooms, halved
- 1 can (7 oz.) of bamboo shoots, deained
- 1 tsp. of curry powder
- 2 tsp. of cornflour
- 1/2 cup of chicken stock
- 1/4 cup of light smooth peanut butter
- 2 Tbsp. of oyster sauce
- 1 Tbsp. of unsalted, roasted, coarsely chopped peanuts
- In large-size saucepan, bring water to a boil, stir in rice. Boil, uncovered, about 15 min. or until rice is just tender. Drain, rinse under hot water, drain rice again, cover to keep warm.
- Heat oil in large-size non-stick frying pan while rice is cooking, stir-fry beef, in batches, until browned all over.
- Reheat meat juices in same pan, stir-fry onion and garlic until onion softens. Add ginger, chili, capsicums, mushrooms, bamboo shoots and curry powder, stir-fry until vegetables are just tender.
- Blend cornflour with stock in small jug, pour into pan, stir to combine with vegetable mixture. Return beef to pan with peanut butter and oyster sauce, bring to a boil, stirring, until sauce boils and thickens slightly and beef is cooked as desired. Stir in peanuts, serve with rice.
- Tips : You can use sliced lamb fillets or sliced chicken thigh fillets instead of the beef, if you prefer.
Source : Women’s Weekly
Recipe Under : 300 to 400 Calories - Stir Fry