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Healthy Chilli Beef Stirfry

Home > Everywhere > Recipes | Lunch | Food and Wine
by Georgia Martin (subscribe)
I'm a born and bred Adelaidian food-lover.
Published January 23rd 2013
A quick, tasty and healthy meal
This is one of my favourite dishes when I'm on a serious health kick. It is quick to make and is packed full of flavour, not calories (around 250 calories per serve).

1 cup caster sugar
1 cup white vinegar
1/2 cup soy sauce
1/2 cup fish sauce
1/4 cup water
4 cloves of garlic
about the same amount of ginger
1 large red chilli

Put all the liquids in a saucepan and bring it to the boil. Boil until the sugar has dissolved. Either finely chop the garlic, ginger and chilli or smash then up in a mortar and pestle. Add them to the sauce while it's still hot and let it sit until it cools down. You don't need to use much of it but it keeps in a jar in the fridge for ages. You can reduce the quantities of you want just as long as the ratios of the liquid ingredients stay the same.

2 x bunches broccolini
2 x zucchinis
2 x red chillis
1 x 400-500g rump steak
1 tbsp olive oil

Cut the broccolini and zucchini in to bite sized pieces. Finely chop the chilli. Cut all the fat off the steak and cut the meat into fine strips.

Heat the olive oil in a frying pan or wok and add the chopped chilli. Cook for two minutes continuously stirring. Add the broccolini to the pan and cook for a further five minutes. Finally, add the zucchini and beef strips to the pan with three tablespoons of the sauce. Continue stirring until the beef is cooked through.

Serve immediately.

Serves four.
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