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Beef, sweet chilli and vegetable stir-fry
Beef, sweet chilli and vegetable stir-fry
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Prep Time:
10 minutes
Cook Time:
14 minutes
Total Time:
24 minutes
Veggie-packed stir-fry: a quick, delicious midweek meal.
Ingredients:
  • 400g beef stir-fry strips
  • 82.50 ml salt-reduced teriyaki sauce
  • peanut oil
  • 1 onion, cut into wedges
  • 100g cauliflower, trimmed and cut into small florets
  • 125g baby corn, halved
  • 1 red capsicum, seeded and sliced
  • 150g snow peas, trimmed
  • 68.75 gm sweet chilli sauce
  • 62.50 ml shredded basil
Instructions:
  • In a non-metallic bowl, combine beef stir-fry strips with 1/4 cup of teriyaki sauce, ensuring each piece is coated evenly. Cover and chill in the refrigerator for 20 minutes.
  • In a wok or large non-stick frying pan, heat a small amount of peanut oil. Stir-fry the meat in batches for 3 minutes, or until it's just cooked. Set aside to keep warm.
  • Clean the wok and drizzle in some extra oil. Toss in the onion, cauliflower, baby corn, and capsicum. Stir-fry for about 4 minutes until tender.
  • Add the meat back to the wok, toss in the snow peas, and cook for an additional minute.
  • Mix the sweet chili sauce, the rest of the teriyaki sauce, and basil together. Pour the mixture into the wok and mix well. Cook for an additional minute. Serve the beef in individual bowls with steamed rice or noodles on the side.

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