Beef and Veggie

'Noodle' Stir-Fry
Low-Carb
Calorie smart
Quick and easy to make, packed with Asian flavours!
Cooking time: 20 min
Cals 334 · Prot 49 · Carbs 33 · Fat 8
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Ingredients
Number of People:

Steak strips
350 Grams
Small zucchini
2 Pieces
Carrot
2 Pieces
Sugar snap peas
100 Grams
Mushroom
250 Grams
Yellow pepper
1 Piece
Shallots
1 Piece
Garlic cloves
4 Pieces
Ginger
30 Grams
Vegetable oil
2 Tbsp
Hoisin sauce
40 Grams
Honey
20 Grams
Soy sauce
20 ML
Chilli flakes
2 Grams
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Salt
0.5 Tsp
Sesame seeds
10 Grams

Instructions

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1 Prep vegetables
Remove the beef strips from the fridge 20-30 min prior to cooking. Slice the zucchini and carrots into thin strips (use a spiralizer if you have one). Slice the sugar snap peas into thin strips. Clean and slice the mushrooms. Slice the bell pepper into thin strips. Peel and slice the shallots and crush the garlic. Peel and grate the ginger.
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2 Fry beef
Pat the beef strips dry with kitchen paper. Heat a large non-stick pan with a drizzle of oil over a high heat. Once hot, add the beef strips and fry for 2-3 min. Transfer the beef to a plate and return the pan to a medium heat.
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3 Fry vegetables
Add another drizzle of oil to the pan. Add the carrots, mushrooms and bell peppers and fry for 4-5 min. Add the shallots, garlic, ginger, sugar snaps, zucchini, hoisin sauce, honey, soy sauce, chilli flakes and black pepper. Stir-fry for 2-3 min.
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4 Serve
Chop the coriander roughly. Add the fried beef strips to the pan and season with salt. Garnish with sesame seeds and chopped coriander.
Tips for fussy eaters
Separate some of the stir-fried meat and vegetables before adding the spices and condiments. Serve with rice.
Pro tip
Use a spiralizer, if you have one!

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