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Chinese style beef
Why not treat the family to this delicious alternative to the ever-popular Chinese stir fry.
What you need
- 675 g rump steaks, trimmed and cut into thin strips
- 6 tsp soy sauce
- 3 tsp tomato puree
- 6 tsp sesame oil
- 2 cloves garlic, peeled and crushed
- seasoning
- 1 onion, peeled and chopped
- 1 small red pepper, cored, de-seeded and sliced
- 1 small yellow pepper, cored, de-seeded and sliced
- 1 small green pepper, cored, de-seeded and sliced
- 3 tsp sesame oil
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 25 g plain flour
- 450 ml beef stock
- 225 g canned waterchestnuts, drained
- 50 g shelled cashew nuts
- 50 g bean sprouts
Method
Place the beef in a bowl with the soy sauce, tomato puree, half the oil and garlic. Season to taste. Toss well, cover and leave to marinate for 1 hour.
Preheat oven to 180°C.
Heat the remaining oil in a large frying pan or wok. Add the onion and peppers and fry for 3 min or until softened. Remove from pan with a slotted spoon and set aside.
Place the marinated beef and any remaining marinade in the frying pan. Fry together for 5 min or until well sealed. Remove from pan and set aside with the onion mixture.
Heat the remaining oil in the pan. Add the turmeric and mustard seeds. Fry for 1 min. Stir in the flour. Cook for 1 min.
Gradually stir in the beef stock until all is incorporated. Bring to the boil.
Place the onion and beef mixture in an ovenproof casserole dish with the water chestnuts, cashew nuts and beansprouts.
Pour over the stock. Stir well. Cover and place in the oven to cook for 60 min, stirring halfway through.
Transfer to a warmed serving dish. Adjust seasoning and serve.
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Preparation 20 minutes Cook 1 hour, 10 minutes Waiting » 1 hour Marinate 1 hour Total 2 ½ hours -
Energy 476 kcal/serving Fat 4.95 g/serving Carbohydrates 59.84 g/serving Glycaemic Index 31 Glycaemic Load 4.78 
Serving suggestion
Rice or noodles.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1990 | 439 | 10475 | 8350 |
| Energy (kcal) | 476 | 105 | 2500 | 2000 |
| Protein (g) | 44.2 | 9.76 | ||
| Carbohydrate (g) | 24.6 | 5.43 | 345 | 275 |
| Fat (g) | 22.4 | 4.95 | 95 | 70 |
| Fat (saturated) (g) | 4.74 | 1.04 | ||
| Fibre (g) | 3.60 | 0.79 | ||
| Sodium (mg) | 1171 | 258 | ||
| Salt (equivalent) (g) | 2.93 | 0.65 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 28.1 | 6.21 | 800 |
| Vitamin B-12 (µg) | 4.79 | 1.06 | 1 |
| Vitamin B-6 (mg) | 1.13 | 0.25 | 2 |
| Vitamin C (mg) | 37.7 | 8.31 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.08 | 0.24 | 10 |
| Zinc (mg) | 6.15 | 1.36 | 15 |
| Calcium (mg) | 55.7 | 12.3 | 800 |
| Folate (mcg) | 59.4 | 13.1 | 200 |
| Iron (mg) | 5.92 | 1.31 | 14 |
| Magnesium (mg) | 100 | 22.1 | 300 |
| Niacin (mg) | 8.97 | 1.98 | 18 |
| Pantothenic acid (mg) | 1.09 | 0.24 | 6 |
| Riboflavin (mg) | 0.45 | 0.10 | 1.6 |
| Phosphorous (mg) | 507 | 111 | 800 |
| Thiamin (mg) | 0.30 | 0.07 | 1.4 |
This recipe is:
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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