• Garlic, lime and black pepper beef stir-fry (Reversing Diabetes)Source: Reversing Diabetes

Black pepper has a warm, spicy heat. It is often referred to as the king of spices, having many benefits in addition to improving the overall flavour of many ingredients.

Serves
4

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 3.4 (53 votes)
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Ingredients

  • 500 g (1 lb 2 oz) lean rump steak, thinly sliced
  • 4 garlic cloves, sliced
  • 2 tbsp lime juice
  • 2 tsp cracked black pepper
  • canola oil spray
  • 1 carrot, cut into strips
  • 1 red capsicum (pepper), sliced
  • 110 g (3¾ oz) snake (yard-long) beans, cut into short lengths
  • 100 g (3½ oz) snow peas (mangetout), halved
  • 400 g (14 oz) bok choy (pak choy), cut into quarters
  • 370 g (13 oz/2 cups) cooked Doongara low-GI brown rice

Cook's notes

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.

Instructions

Marinating time: 15 minutes

Put the beef, garlic, lime juice and pepper in a glass bowl. Stir to combine, then set aside to marinate for 15 minutes.

Spray a large non-stick wok with canola oil and place over high heat. Stir-fry the marinated beef in two batches for 2–3 minutes or until just cooked. Transfer the beef to a plate.

Stir-fry the carrot, capsicum and snake beans in the wok for 5–6 minutes or until slightly softened. Add

the snow peas, bok choy and 2 tablespoons water, and stir-fry for 2 minutes or until the greens start to wilt.

Return the beef and juices to the wok and cook, stirring, for 1 minute or until well combined and heated through.

Serve the beef and vegetables accompanied by the brown rice.

 

Note

• Chicken or pork fillet can be used instead of the beef. Try adding Thai basil, lemongrass or coriander (cilantro) for extra flavour.

 

Nutrition (per serve)

Energy: 1500 kJ
Protein: 34 g
Carbohydrate: 35 g
- Starches: 30 g
- Sugars: 5 g
Exchanges: 2.5
Portions: 3.5
GI: Low
GL: Medium
Protein:carbohydrate ratio, 0.97
Fat: 8 g
- Saturated fat: 3 g
- Unsaturated fat: 5 g
Saturated:unsaturated ratio, 0.6
Fibre: 6 g
Sodium: 180 mg
Potassium: 1050 mg
Sodium:potassium ratio, 0.17
Gluten free? Yes