Servings: 4 people
Carbohydrate Serves: 2 - 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
I think anything is better with some toasted nuts and sesame seeds sprinkled on top. My tip with this dish is to avoid overcooking your vegetables so they keep their colour and remain crunchy. If you do that, you’ll probably cut about 10 minutes off the cooking time! And if you like the seasoning and ease of this recipe, keep it on your favourites list and mix it up with chicken, tofu or salmon instead of beef. (Main carbohydrate containing ingredients are listed in bold.)
- 2 tablespoons light cooking oil
- 1 red onion, cut into thin wedges
- 2 garlic cloves, crushed
- 500g/ 1 lb rump steak, trimmed, thinly sliced (substitute with firm tofu cut into cubes for a non-meat alternative)
- 150g/ 5 ounces of cup or button mushrooms, sliced
- 2 medium carrots, cut into matchsticks
- 2 zucchinis, cut lengthways and sliced or 6 yellow squash, halved and sliced
- 150g/ 5 ounces green beans, trimmed and halved
- 1 lemon, juiced
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon corn flour
- 3cm/ ~1“ piece fresh ginger, peeled, finely grated or sliced
- 1 red capsicum, thinly sliced
- 2 cups cooked Doongara or low GI white rice
- 30g/ 20 individual raw cashew nuts, toasted, crushed or whole (optional)
- Fresh coriander/ cilantro (optional)
- 1 tablespoon toasted sesame seeds (optional)
Cook rice according to packet instructions.
In a small bowl combine beef stock, Worcestershire sauce, corn flour and ginger. Set aside.
Heat 1 tablespoon of oil in a large wok or frypan over medium-high heat. When oil is hot add half the meat and brown it by cooking it for around 3 minutes, tossing several times. Remove meat from pan and set aside on a paper towel-lined plate. Repeat with remainder of meat.
Add remaining oil and reduce heat to low or medium. Add onion, garlic and mushrooms and cook for about 2-3 minutes until fragrant and slightly softened.
Add carrot, zucchini, green beans and capsicum. Toss well and cook for another 5 minutes or less if you like your veggies crunchy.
Pour in sauce and stir well. Leave to cook for a few minutes until sauce begins to thicken slightly.
Spoon onto rice and serve topped with cashews, a sprinkle of toasted sesame seeds and some fresh coriander/ cilantro.