Honey Mustard Beef Stir-fry

Another recipe adapted from Donna Hay’s The Instant Cook.

I swapped Dijon mustard with wholegrain as I already had wholegrain in the fridge. The sauce had a wonderful flavor, and complimented the meat nicely. I added red capsicum for colour and used broccoli instead of green beans.


Ingredients

• 650g rump steak
• 2 tsp vegetable oil
• 2 tsp crushed garlic
• 1/2 large onion, chopped into large pieces
• 1/3 cup wholegrain mustard
• 1/4 cup honey
• 1 head of broccoli chopped
• 1 red capsicum

Method

1. Cut steak into thin slices. Discard all fat
2. Add the oil, garlic and onions into a very hot frying pan. Cook for two minutes
3. Add beef and cook for 4 minutes or until browned
4. Add mustard, honey and vegetables and toss to coat
5. Cook for another 2 – 3 minutes, or until the vegetables are tender.
6. Serve with steamed rice. Serves 4

Health Rating: 339 calories / 1 418 kj per serve