April 8th, 2012
Recipe developed by Scarlett Pizarras
Food styling by Ian Muggridge
Prop styling by Lara McGraw
In a frying pan, heat 1 tablespoon vegetable oil.
Cut sirloin into thin strips and stir-fry until browned. Set aside.
In same pan, heat remaining vegetable oil and stir-fry garlic, onion wedges and pepper strips.
Stir in soup and soy sauce, and bring to a boil.
Return beef to frying pan and heat through, stirring occasionally.
Including 1 cup jasmine rice: 569 calories, 18 g fat, 27 g protein, 75 g carbs, 3 g fibre. Excellent source of vitamins A and C.