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Steak Strips
This one dish meal is perfect when time is shortReady in minutes, it tastes like it has been simmering all day
Ingredients
4 teaspoons vegetable oil
500g topside or round beef steak, trimmed and cut in thin strips
1 large brown-skinned onion, sliced (about 1 and 1/2 cups)
1 cup tomato puree
1/2 cup salt-reduced beef stock
4 teaspoons chilli sauce
1/4 teaspoon black pepper
250g egg noodles
250g fresh green beans, cooked or 1/2 500 g packet frozen sliced green beans, thawed
Preparation
1
In a large non-stick or heavy based frying pan, heat oil over a medium-high heat
Add beef and cook, stirring frequently, until browned, about 5 minutes
Transfer beef to a plate
2
Add onion to juices in pan
Cook, stirring frequently, until soft, about 3 minutes
Stir in tomato puree, stock, chilli sauce and pepper.
Reduce heat to low; simmer for 2 minutes
3
Meanwhile, cook noodles according to pack directions, but do not add salt
4
Return beef to frying pan, cover and simmer for 5 minutes
Add green beans; cook for 2 minutes
Drain noodles in a colander; place on warm dinner plates
Top with beef steak mixture and serve
Serves 4
Preparation 15 minutes
Cooking 20 minutes
Microwave
Fresh green beans may be cooked on High setting for 3 minutes. Frozen beans can be defrosted in the microwave
Cooks Tips
For low-salt chilli sauce, mix 1/2 cup no-added-salt tomato sauce, 4 teaspoons horseradish sauce and red wine vinegar, and 1 teaspoon chilli powder
Partially freeze raw beef before slicing for easier cutting. Place, wrapped, in the freezer for about 30 minutes, then cut into thin strips or as the recipe directs
Per Serving
451/kJ 1890 calories, 51 g carbohydrates, 5 g fibre, 38 g protein, 338 mg sodium, 11 g fat, 84 mg cholesterol
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