This fresh and vibrant stir-fry blends salty hoisin sauce and aromatic five-spice with zucchini noodles for a healthy weeknight throw together.
- 1 red onion, cut into thin wedges
- 3 tsp Chinese five-spice powder
- 2 tbsp sunflower oil
- 600 g lean rump steak, thinly sliced
- 3 bunches asparagus, trimmed and cut diagonally into 5 cm lengths
- 200 g baby green beans, trimmed
- 300 g snow peas, trimmed
- 2 x 250 g fresh zucchini noodles (see Note)
- 2 tbsp hoisin sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine the onion, five-spice powder and 1 tablespoon oil in a bowl. Add the steak and turn to combine and coat.
2. Heat a large non-stick wok over high heat. Add the beef in three batches and stir-fry for 2–3 minutes each or until just cooked and golden. Transfer to a bowl.
3. Heat the remaining oil in the wok. Add the asparagus, beans, snow peas, zucchini noodles, hoisin and 2 tablespoons water and stir-fry for 2–3 minutes or until just tender. Return all the beef and any resting juices to the wok and toss to combine.
4. Divide the stir-fry among bowls and serve immediately.
• You’ll find fresh zucchini noodles in the fresh produce section at the supermarket. If unavailable, you can simply cut 4 zucchini into thin matchsticks and use as directed in the recipe.
Recipe from The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor. [Macmillan Australia, RRP $36.99]. Photography by Rob Palmer.