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Beef & Pepper Stir-fry.

  • 1
  • Easy
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Recipe Ingredients

  • 1 cup brown rice
  • 340g beef fillet, thinly sliced across grain
  • 1 tbspn plus 1 tsp lower sodium soy sauce
  • 1 tsp sugar
  • freshly ground black pepper
  • 2 tsp vegetable oil
  • 3 peppers (preferably red, yellow and orange), thinly sliced
  • 2 cloves garlic, crushed
  • 2 ripe tomatoes, cored and cut into 1,2cm wedges

Recipe Directions

  1. Prepare brown rice as label directs.
  2. In a bowl, combine fillet, 1 teaspoon soy sauce, ½ teaspoon sugar and ¼ teaspoon freshly ground black pepper.
  3. In a medium-sized frying pan, heat 1 teaspoon oil on medium-high. Add fillet in a single layer. Cook, without stirring, for 1 minute. Transfer to plate; return pan to medium-high heat without cleaning.
  4. Add the remaining oil to the pan. Add peppers and garlic; stir-fry for 4 to 5 minutes or until crisp but tender. Add tomatoes and remaining sugar. Cook for 3 to 4 minutes or until saucy, stirring. Return fillet to pan; add ¼ teaspoon black pepper and the remaining soy sauce. Cook for 1 minute, stirring. Serve over rice.

EACH SERVING About 1 193kJ, 23g protein, 27g carbohydrate,10g total fat (3g saturated), 3g fibre, 34mg cholesterol, 235mg sodium.


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