| 225g (8oz) Lean thin cut NI Farm Quality Assured Sirloin steaks, cut into thin strips 5ml (1tsp) Oil 50g (2oz) Asparagus 4 x Baby Courgettes, thickly sliced 100g (4oz) Peas 50g (2oz) Brocolli 2 x Heads of Pak Choi, cut into quarters 1Lime 15ml (1tbsp) Mint Jelly 15ml (1tbsp) Fresh Mint, Chopped 15ml (1tbsp) Fresh Dill, Chopped |
| Energy (kcal) | 420 | ||
| Protein | 43 | ||
| Carbohydrate (g) | 32 | ||
| Iron (mg) | 6.2 | ||
| Total fat (g) | 13.4 | ||
| Saturated (g) | 4.2 | ||
| Unsaturated (g) | 9 |
In a wok or large pan, heat the oil and cook the steaks for 3-4 minutes or until browned.
Add the asparagus, baby courgettes, peas, brocolli, and pak choi and cook for a further 3-4 minutes.
Mix together the juice and rind from the lime, add the mint jelly, fresh mint and fresh dill and add to the pan.
Stir through and serve with some crusty bread
