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Photo of Stir-fried beef with pak choi & peppers by WW

Stir-fried beef with pak choi & peppers

4
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Crunchy fresh baby peppers and mangetout make the stir-fry colourful, as well as healthy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Beef rump steak, lean, raw

500 g, fat trimmed, thinly sliced

Onion

1 medium, cut into wedges

Garlic

4 clove(s), thinly sliced

Root Ginger

1 inch slice(s), peeled and grated

Peppers, all types

175 g, baby, deseeded and sliced

Sugar Snap Peas

150 g, or mangetout

Pak Choi

250 g, baby, quartered and cut into 6cm slices

Soy Sauce

1 tablespoon(s)

Oyster sauce

23 ml

Coriander, fresh

2 tablespoon(s)

Instructions

  1. Mist a wok with cooking spray and put over a high heat for 20 seconds. Add the beef and stir-fry, in two batches, for 2 minutes or until browned. Transfer to a plate.
  2. Mist the wok with more cooking spray, add the onion and stir-fry for 2 minutes or until lightly browned. Add the garlic and ginger, then stir-fry for 30 seconds before adding the peppers and mange tout. Stir-fry for 2 more minutes, add the pak choi and stir-fry for another 1-2 minutes or until just tender.
  3. Return the beef to the wok with the soy and oyster sauces, and cook, stirring, until heated through. Serve topped with the coriander.

Notes

You could serve this with ½ x 250g pouch microwaveable basmati rice per serving. The SmartPoints will be Green (9), Blue (9) & Purple (9).

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