Beef, broccoli and tomato stir-fry curry
Nutrition Info.(per serve)
1 cup brown rice
4 cups broccoli florets, chopped
300g beef steak, sliced
6cm piece fresh ginger, sliced
2 cloves garlic, chopped
2 tablespoons curry powder
4 tomatoes, roughly chopped
1 tablespoon reduced-salt soy sauce
2 lemons or limes, zest and juice
4 kaffir lime leaves, thinly sliced
2 fresh chillies, plus extra to garnish (optional), sliced
4 cups baby spinach leaves
Total fat 13g
Saturated fat 3g
Dietary fibre 8g
1 Cook rice following packet instructions. Steam broccoli in microwave for 1-2 minutes, until tender.
2 Meanwhile, spray a large frying pan with oil and set over a high heat. add steak, ginger, garlic and curry powder. Cook, stirring, for 1-2 minutes, until steak is browned. add broccoli, tomatoes, soy sauce, lime juice and zest and stir to combine. Add a little water if needed (this is not a saucy curry). add kaffir lime leaves, chilli and baby spinach, and cook until leaves are wilted.
3 Serve curry with rice, garnished with extra chilli, if using.
Make it gluten free: Check curry powder and soy sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.