Honey Beef Stir-Fry
Developed by Accredited Practising Dietitian and Accredited Nutritionist, 'The Nutrition Guy' - Joel Feren.
Skill Level
Easy
Cooking Time
20 mins
Servings
4
Energy1370kj
Protein38.5g
Fat11.5g
Saturated Fat2g
Carbohydrate13.8g
Sugars12.8g
Fibre6.7g
Sodium890mg
Ingredients
2 tbsp. Capilano honey
2 garlic cloves, crushed
1 tsp. ginger, crushed
1 long chilli, diced
Juice from 1 lime
1/4 cup low salt soy sauce
1/2 tsp. corn flour
2 tbsp. vegetable oil
500g lean beef strips
1 onion, sliced
1 bunch broccolini, cut into 4cm lengths
1 red capsicum, cut into thin strips
2 carrots, peeled and julienned
1 tbsp. water
2 garlic cloves, crushed
1 tsp. ginger, crushed
1 long chilli, diced
Juice from 1 lime
1/4 cup low salt soy sauce
1/2 tsp. corn flour
2 tbsp. vegetable oil
500g lean beef strips
1 onion, sliced
1 bunch broccolini, cut into 4cm lengths
1 red capsicum, cut into thin strips
2 carrots, peeled and julienned
1 tbsp. water
Instructions
-
1
Heat a large wok on a high heat and add half of the oil.
-
2
Add half of the beef strips and stir-fry for 2 minutes, or until browned and cooked through. Transfer beef to a dish. Repeat with the remaining beef and set aside in dish.
-
3
Heat remaining oil in the wok over a medium-high heat. Add the onion, garlic, chilli and ginger and stir-fry for 1 minute. Add the other vegetables and water and cook until vegetables are just tender.
-
4
Add soy sauce, honey, lime juice and corn flour to the wok. Toss well to combine. Add beef back to wok and stir until heated through.
-
5
Serve with Low GI brown rice.
