1 tablespoon vegetable oil
600g rump steak, fat trimmed, thinly sliced
800g stir-fry vegetables (see tip)
8 ice-berg lettuce cups
1/3 cup (50g) roasted unsalted cashew nuts, coarsely chopped (see tip)
- Heat half of the oil over high heat. Stir-fry beef in 2 batches for 1-2 minutes or until browned. Transfer to a plate.
- Reheat wok over high heat and add the remaining oil. Stir-fry vegetables for 3-4 minutes or until almost tender. Return beef to the wok with Celebrate Health Chinese Stir-Fry Recipe Base and stir-fry for 1-2 minutes or until hot.
- Serve stir-fry in lettuce cups sprinkled with the cashews.
You can use a fresh or frozen stir-fry vegetable mix for this recipe. To toast cashews, lightly spray clean wok with oil and heat over high heat. Stir-fry for 1-2 minutes or until golden.
Per serve: 30.3g protein | 17.3g fat (4.1g saturated fat) | 12.6g carb | 6.6g dietary fibre | 1404kJ (336 Cals) | 593mg sodium
Nutrition claim: lean beef is a valuable source of iron and protein. Each serve of this recipe also contains three serves of vegetables.