Welsh Beef and Smoky Chilli Stirfry

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Wednesday 3rd June 2015

Ingredients

  • 450g (1lb) Lean Welsh Beef rump steak, cut into thin strips
  • 15ml (1tbsp) Oil
  • 1 Clove garlic, peeled and crushed
  • 5-10ml (1-2tsp) Chipotle smoky chilli paste
  • 50g (2oz) Sugar snap peas, sliced
  • 100g (4oz) Brussels sprouts, blanched and sliced
  • 50g (2oz) Frozen peas
  • 250g Approx sachet precooked long grain wild rice

Method

  1. Heat the oil in a large wok or frying pan, add the garlic and meat strips. Brown meat on a high heat, this should take about 2-3 minutes.
  2. Add the chilli paste and toss well together for 1-2 minutes. Finish by adding sugar snap peas, brussel sprouts, peas and rice.
  3. Serve scattered with spring onions.

Recipe Information

Serves 4
Calories 297 kcals
Cooking Time

Nutrition Information

  • Calories 297 kcal
  • Energy 1248
  • Fat 10g
  • Saturates 2.7g
  • Salt 0.7g
  • Iron 4g
  • 5-a-day 0.5

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