Marinated steak with bean sprouts and basil
Ingredients
Nutrition Info.(per serve)
- 1 1/2 cups jasmine rice
- 400g blade steak, sliced into strips
- 3 tablespoons reduced salt soy sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon peanut oil
- 1 red onion, sliced
- 2 red capsicums, halved, deseeded and thinly sliced
- 1 large handful bean sprouts
- 1 large handful fresh basil, roughly shredded
Nutrition Info
Kilojoules 2010kJ
Calories 480cal
Protein 31.4g
Total fat 9.1g
Saturated fat 2.5g
Carbohydrates 69g
Sugars 6.3g
Dietary fibre 3.4g
Sodium 495mg
Calcium 40mg
Iron 3.6mg
Instructions
1 Put the rice into a pan with 3 cups of cold water. Cover, bring to the boil, then simmer gently for 15 minutes, or until just cooked and the water has absorbed.
2 Place the steak strips into a shallow dish with the soy sauce, sweet chilli sauce and 1/2 tablespoon of the oil. Turn to coat in the juices. (If you want to get ahead, marinate it the day before and keep covered in the fridge.)
3 Heat a wok or large non-stick frying pan until hot. Add half the steak and marinade to the pan and fry over a high heat for 1-2 minutes. Remove from the pan and set aside. Repeat with the remaining steak and marinade.
4 Add the remaining oil to the pan. Add the onion and fry for 5 minutes, stirring regularly. Add the capsicum and fry for 1-2 minutes. Add the beef, juices and bean sprouts and toss together over a high heat for 30 seconds.
5 Stir through the basil then divide among four plates and serve with the rice.

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