Malaysian Beef Stir Fry with Coconut Rice
By: DEMO
Cuisine style: Asian
Serves 
EasyIngredients List
| Reduced Fat Coconut Milk 400ml | |
| Rump Steak 240g | |
| Red Pepper 1ea | |
| Basmati White Rice 120g | |
| Spinach 20g | |
| Coriander (Fresh) 12g | |
| Lime 1ea |
Method
Rinse the rice until the water runs clear. Place it in a saucepan with half the coconut milk, 200ml
water, and a pinch of salt. Bring to the boil, then turn the heat all the way down and cover the
pan with a lid. Simmer on the lowest heat for 10 minutes.
Meanwhile, cut the pepper in half, deseed it, and cut into chunks.
Heat the wok and add a teaspoon of oil. When it’s hot, carefully add the beef strips and pepper,
and stir-fry for 2 minutes. Add the spice paste and stir continually for a further 2 minutes.
Add the remaining coconut milk to the beef mix and stir for a further 5 minutes.
Add the spinach and stir for a few seconds until wilted.
Cut the lime in half. Squeeze the juice of one half into the sauce and keep the other half
for your garnish.
Divide the stir-fried beef and peppers between two plates, and serve the rice alongside.
Garnish with the remaining lime half, cut into wedges, and scatter with the coriander,
chopped roughly.
Healthy Guide
Each serving (471g) contains
Energy
2,319kJ
554kcal
28%
Fat
5.6g
LOW
1%
Saturates
14.5g
MED
3%
Sugars
6.6g
LOW
1%
Salt
0.58g
HIGH
10%
of an adult's reference intake
Typical values (as sold) per 100g: 492kJ/118kcal
Allergens
Sulphites
Nutritionals
| Nutritional Information | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy | 492kJ | 2,319kJ |
| 118kcal | 554kcal | |
| Fat | 1.2g | 5.6g |
| - of which saturates | 3.1g | 14.5g |
| - monosaturates | 0.4g | 2.1g |
| - polyunsaturates | 0.1g | 0.6g |
| Carbohydrates | 12.4g | 58.4g |
| - of which sugars | 1.4g | 6.6g |
| Fibre | 0.5g | 2.3g |
| Protein | 7.3g | 34.6g |
| Salt | 0.1g | 0.6g |