The Perfect Ingredient
The humble carrot is the perfect accompaniment to any meaty main but it can hold its own as the star of the meal too. You can also cut calories by swapping half of your mashed potato for mashed carrots. This is delicious used to top a cottage pie or fish pie.
Stir Fry with Beef and Crispy Carrots Recipe
This stir fry with beef and crispy carrots is extra tasty as it uses two different carrot textures. The carrot batons are sweet and tender whilst the shredded carrot is crispy and light. At only 283 calories it’s really healthy too!
Finely shred or coarsely grate half the carrots. Cut the remainder into batons. Heat the sunflower oil in a wok or large frying pan. When hot, add the shredded carrots and fry for 3-4mins, stirring until they are crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside.
Add the steak to the wok or frying pan and stir-fry for 5mins or until browned. Add all the vegetables, ginger and garlic and stir-fry for a further 5mins. Add the Hoisin sauce to the pan with 60ml/4tbsp water and stir until coated in sauce. Heat through then divide between bowls and serve hot with the crispy carrots piled on top.
Cooking: 10-15 minutes
Serves: 4
Fat: 11.3g Saturated Fat: 2.8g Salt: 0.7g
Ingredients (Serves 4):
250g/8oz carrots, washed and trimmed
30ml/2tbsp vegetable oil
450g/1lb lean rump beef, cut into thin strips
1 orange pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 courgette, thinly sliced
1 leek, trimmed and sliced
6 spring onions, trimmed and sliced
5cm piece root ginger, peeled and finely sliced
2 cloves garlic, finely sliced
45ml/3tbsp Hoisin sauce