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Beef stir-fry with bell pepper & peas
Beef stir-fry with bell pepper & peas
670kcal Per person
32g Protein
88g Carbs
21g Fat
11g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ cucumber
- 1 bell pepper
- 1 scallion
- 1 tablespoon olive oil (15 ml)
- 3 ounces beef strips (84 g)
- 3 ounces garden peas (frozen) (84 g)
- 1 tablespoon soy sauce (15 ml)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Halve the cucumber lengthwise. Cut the cucumber into thin diagonal slices and the bell pepper into pieces. Slice the scallion into rings.
- Heat oil in a wok or large pan over medium heat. Cook the beef strips for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
- Add the bell pepper and peas to the same pan and stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- Then add the scallion and beef strips back to the pan. Pour in the soy sauce and stir everything well. Season with salt and pepper.
- Serve the stir-fry with the rice and the fresh cucumber on the side.
Tip van FitChef
1. Stir-fry the cucumber for a surprising crunch.
2. Drizzle some lime juice over the stir-fry dish and garnish with fresh cilantro.
