recipes
Simple Satay Stir-Fry
Stir-fries are made even easier with the use of frozen Birds Eye vegetables.
serves 4
5 min prep
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ingredients
| 500g beef strips (e.g. rump) ½ x 500g packet frozen Birds Eye Julienne Carrots ½ x 500g packet frozen Birds Eye Garden Peas 1 de-seeded red capsicum, cut into strips 1 tablespoon soy sauce 2 tablespoons peanut butter ¼ cup water |
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instructions
step 1
Lightly spray a non-stick pan or wok with oil and heat. Add beef strips and cook for 3-4 minutes. Remove from wok and set aside.
step 2
Stir-fry frozen Birds Eye Julienne Carrots, frozen Birds Eye Garden Peas and capsicum for 2-3 minutes. Return meat to wok.
step 3
Combine soy sauce, peanut butter and water, add to wok tossing to combine. Serve with rice.
recipe tip
Try adding a tablespoon of sweet chilli sauce with the peanut butter for a little kick.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1270kJ (304Cal) | 416kJ (99Cal) |
| Protein | 35.3g | 11.5g |
| Fat - Total | 12.4g | 4.1g |
| - Saturated | 3.6g | 1.2g |
| Carbohydrate | 9.2g | 3.0g |
| - Sugars | 6.1g | 2.0g |
| Dietary Fibre | 7.3g | 2.4g |
| Sodium | 436mg | 143mg |
| Potassium | 795mg | 260mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Simple Satay Stir-Fry
Simple Satay Stir-Fry
Stir-fries are made even easier with the use of frozen Birds Eye vegetables.
ingredients
500g beef strips (e.g. rump)
½ x 500g packet frozen Birds Eye Julienne Carrots
½ x 500g packet frozen Birds Eye Garden Peas
1 de-seeded red capsicum, cut into strips
1 tablespoon soy sauce
2 tablespoons peanut butter
¼ cup water
instructions
step 1
Lightly spray a non-stick pan or wok with oil and heat. Add beef strips and cook for 3-4 minutes. Remove from wok and set aside.
step 2
Stir-fry frozen Birds Eye Julienne Carrots, frozen Birds Eye Garden Peas and capsicum for 2-3 minutes. Return meat to wok.
step 3
Combine soy sauce, peanut butter and water, add to wok tossing to combine. Serve with rice.
serves 4 5 min prep recipe tip
Try adding a tablespoon of sweet chilli sauce with the peanut butter for a little kick.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au