Read on below ad
Steak and Vegetable Stir Fry with Squash
(1 vote)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Read on below ad
This yummy dish has virtually no carbs but is rich in protein.
If you're not on a low-carb diet, serve this stir fry with some brown or wild rice.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Read on below ad
Ingredients
for
4
- Ingredients
- 1.333 cups Broccoli
- 2 cups Snap pea
- 3.333 cups Beef (e. g. cut into bite-sized strips)
- 1 clove garlic cloves (finely chopped)
- ¾ inch fresh ginger (finely chopped)
- 2 Tbsps Nut oil
- 1.333 cups Squash (diced)
- 2 ½ cups red Cabbage (cut into strips)
- 3 Tbsps Fish sauce
- 2 Tbsps soy sauce
- 1.333 cups baby Sweet corn (cut into two or three pieces)
- 1 cup Bamboo shoots (batons, drained)
Preparation steps
1.
Blanch the broccoli and sugar snap peas in salted water - the broccoli for 3-4 minutes, the peas for around 1 minute. Refresh in cold water and leave to drain.
2.
Quickly brown the beef with the garlic and ginger in a wok or frying pan in hot oil. Add the squash and cabbage and fry for 2-3 minutes.
3.
Add 2-3 tbsp fish sauce and the soy sauce, together with 2-3 tbsp water. Cook, stirring, for around 5 minutes, so the vegetables retain a slight bite.
4.
Add the remaining vegetables and heat through. Season to taste with fish sauce, salt and ground black pepper, and serve, with rice if desired.
Read on below ad