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Stir Fried Flum Beef Recipe
|Sirloin/Rump / fillet steak||500 Gram|
|Smooth peanut butter||30 Milliliter|
|Chopped ginger||5 Milliliter|
|Canned baby sweet corn||396 Gram|
|Soy sauce||30 Milliliter|
|Plum jam||30 Milliliter|
|Gravy powder||15 Milliliter|
|Cashew nuts||50 Gram|
Serving size: Complete recipe
Calories 2278 Calories from Fat 1300
% Daily Value*
Total Fat 148 g227%
Saturated Fat 38 g190.1%
Trans Fat 0 g
Cholesterol 235 mg78.3%
Sodium 3350.1 mg139.6%
Total Carbohydrates 105 g34.9%
Dietary Fiber 20.3 g81.3%
Sugars 32.7 g
Protein 134 g268%
Vitamin A 119.2% Vitamin C 622.7%
Calcium 33.6% Iron 75%
*Based on a 2000 Calorie diet
Trim any fat from the steak and cut it across the grain into thin strips.
Mix together the peanut butter and 15 ml (1 tbsp) of the oil and toss the beef in this to coat it.
Leave it to stand for 30 minutes.
Heat 15 ml (1 tbsp) of the oil in a wok or large frying-pan and fry the ginger and spring onions until lightly browned.
Add the red pepper, broccoli and sweetcorn and stir-fry for 5 minutes.
Drain the vegetables and keep warm.
Heat the remaining oil, add the steak and any marinade to the pan and stir-fry for 2-3 minutes until browned.
Drain and keep warm with the vegetables.
Mix together the soy sauce, jam, water and Bisto Powder and add to the pan.
Stir until the sauce bubbles and then return the beef and vegetables to the pan.
Stir in the cashew nuts.
Cook, stirring, for 1 minute.
Serve with boiled rice or egg noodles.