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Thai Beef Stir-Fry - 179cal p/s

Serves: 4
Cals per serving: 179 cals
Fat per serving: 5.5g fat
Prep time: 10 mins
Cook time: 10 mins

450g lean rump or sirloin steak
2tsp ground coriander
1 red onion, finely chopped
2 garlic cloves, crushed
1 x 5cm piece lemongrass, finely chopped
1 small red chilli, chopped
4 kaffir lime leaves
300ml tomato passata
1 beef stock cube
1tbsp chopped fresh coriander
1tbsp horseradish sauce
Salt & black pepper

1. Beat the steaks to make them thin and remove any visible fat from the meat. Slice the meat into thin strips and place in a shallow dish. Season with salt and pepper, and coat in the the ground coriander.
2. Heat a non-stick wok. Add the onion and garlic and fry until soft. Add the coated beef and cook quickly over a high heat.
3. Add the lemongrass, chilli and lime leaves, and toss the ingredients together. Stir in the passata, crumble in the stock cube and heat through.
4. Remove the pan from the heat and stir in the fresh coriander and horseradish sauce. Serve with rice or noodles and wilted spinach (extra calories).

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