Sichuan Beef And Buckwheat Stir Fry Recipe

Loaded with 3 serves of vegies and ready in 40 minutes, this better-for-you Asian stir-fry is perfect for midweek meals.

The ingredient of Sichuan Beef And Buckwheat Stir Fry Recipe

• 1 cup raw buckwheat rinsed drained
• 500g beef rump steak trimmed thinly slice
• 2 teaspoons sichuan peppercorns crushed
• 2 tablespoons peanut oil
• 1 brown onion cut into thin wedges
• 1 red capsicum chopped
• 2 garlic cloves crushed
• 1cm piece fresh ginger finely grated
• 125g snow peas trimmed halved diagonally
• 2 baby bok choy trimmed quartered
• 1 4 cup oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• sliced red chilli to serve
• fresh coriander leaves to serve

The Instruction of sichuan beef and buckwheat stir fry recipe

• cook buckwheat in a medium saucepan of boiling water for 15 to 20 minutes or until tender drain rinse under cold water drain
• meanwhile combine beef and peppercorns in a bowl heat a wok over high heat add 2 teaspoons oil swirl to coat add half the beef stir fry for 2 to 3 minutes or until browned transfer to a bowl cover to keep warm repeat with another 2 teaspoons of remaining oil and remaining beef remove wok from heat carefully wipe clean
• return wok to heat add remaining oil swirl to coat add onion stir fry for 3 minutes or until golden add capsicum garlic and ginger stir fry for 2 minutes or until fragrant and starting to soften add snow peas and bok choy stir fry for 1 minute add oyster sauce soy sauce vinegar buckwheat beef and any resting juices stir fry for 2 to 3 minutes or until heated through sprinkle with chilli and coriander leaves serve

Nutritions of Sichuan Beef And Buckwheat Stir Fry Recipe

calories: 393 872 calories
calories: 16 6 grams fat
calories: 4 grams saturated fat
calories: 21 6 grams carbohydrates
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calories: 34 9 grams protein
calories: 74 milligrams cholesterol
calories: 1196 milligrams sodium
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