Marinated steak with bean sprouts and basil
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
Total fat 9.1g
Saturated fat 2.5g
Dietary fibre 3.4g
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.
Hanu de Jong
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