|Energy (KJ) 399|
|Saturated Fat 4g||20%|
|Total Sugars 13.4g||14%|
Bring a saucepan of water to the boil and cook the matchsticks of potato for 1 minute and then drain and leave to cool.
Place a large frying pan or wok over a high heat. Add 1tbsp of the oil to the pan and quickly cook the garlic, chili, ginger, red pepper and red onion for 2-3 minutes until they have a little colour and soften. Remove from the pan then heat the remaining oil the in wok until hot and cook the beef until nicely coloured.
Now add the teriyaki sauce, water and potatoes and bring to a boil, stirring as you go. Tip in the vegetables along with the pak choy and spring onions, cook for 1 minute and serve sprinkled with some toasted sesame seeds if you have any.
200g Rooster potatoes, cut into matchsticks
200g frying steak, thinly sliced (Flank, rump, sirloin work well)
1 large red onion, thinly sliced
2 garlic cloves, chopped
1tsp fresh ginger, finely chopped
1 chili, finely chopped (deseeded if you don’t want too much heat)
3 spring onions, shredded
2 pak choy, chopped
1 red pepper, sliced
2tbsp groundnut oil
2tbsp teriyaki sauce or black bean sauce or soy sauce
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
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