Chinese Beef

Difficulty | Serves 4 | Book 5

Chinese Beef

500g lean rump steak cut into strips
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)
cooking spray
¼ cup water
1 medium sized onion sliced
1½ cups small cauliflower florets
1 cup red capsicum sliced
1 cup (95g) snow peas
1 x 227g can water chestnuts drained
5 tablespoons teriyaki marinade sauce
2 teaspoons soy sauce 43% less salt
2 teaspoons salt-reduced chicken stock powder
1 tablespoon cornflour
1 cup water

Per serve
Kilojoules1009 (cals 241)
GI RatingMedium


  1. Fry steak with garlic and ginger in a large non-stick frypan or wok that has been generously coated with cooking spray until cooked. Remove from pan and leave to one side.
  2. Respray frypan then add ¼ cup water and cook onion and cauliflower for 3 minutes stirring frequently.
  3. Add capsicum, snow peas and water chestnuts into pan and sauté until vegetables are cooked to your liking.
  4. Add marinade, soy sauce and stock powder to pan and stir well.
  5. Add cooked steak back to pan and reheat.
  6. Blend cornflour with water, pour into pan and stir well until boiled.

NOTE: Serve with Basmati rice or noodles or for a lower carb option use glass noodles. Not included in nutritional info.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

Even though reduced salt products are used in this recipe it is higher in sodium (salt) than generally recommended for people with diabetes. However traditional recipes for stir fry’s are much higher in sodium thus making this a better option.

Related Products