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

Ingredients

• 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

Preparation:

• 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

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