Stir-fried Beef & Courgette: fast & nutritious |
It's a cleaner version, with the addition of tender beef slices to raise protein levels. Beef can be replaced with chicken or a vegetarian/vegan option but 67 loves the deep savouriness of the version pictured.
Rice makes a perfect side but for the carbo-averse, the beef-courgette combo is ultra-tasty and satisfying.
Cost: £2 per portion (without sides)
Feeds: 1 but is easily multiplied; sides make it go further
Ingreds:
100-150gm/3.5-generous 5 oz reasonably tender steak like rump
1 tbsp dry sherry
1 tbsp reduced salt soy sauce
1/2 tsp cornflour or rice flour mixed with 1/2 tsp cold water to a paste
200-250gm/7-9oz courgettes, in 2.5inch/6cm batons
peanut or light vegetable oil
up to 1/4 cup water or stock
garnish: 1 spring onion, trimmed of brown leaves, sliced finely at an angle
sesame seeds
Optional rice or noodles
Method:
- Slice beef across the grain
Beef sliced across the grain - Mix marinade ingredients in med bowl; add beef, coat both sides; leave 20 mins
- Heat a large heavy bottom frying pan over high heat
- When pan is very hot, spray lightly with peanut/light veg oil
- Add courgette batons, stirring and tossing until the courgettes are lightly browned and almost cooked through- a minute or 2; set aside
- Re-spray pan with oil; add drained beef strips in one layer; leave till the bottom of the strip is brown & a bit crusty - about a minute; turn, leave 30 secs; add courgettes; turn heat down to med high
- Stir fry, trying not to break up the courgettes
- Add marinade; a gravy will form; if too thick, add water
- Take off the heat, scatter with sesame seeds & spring onions
- Serve with or without rice
Tips:
- if you liked this you will also like 67's other stir-fried recipes
See Nav Bar: Recipes I & II
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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission'
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