Steak and mushroom stir fry with boiled rice

When you want to be in and out of the kitchen quickly, a stir- fry usually fits the bill. Use lean steak for this recipe, rump is great, and slice all the ingredients finely in advance to speed up cooking. Don't forget that if the food starts to stick a tablespoon or so of water rather than more oil, will keep the fat content down.

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40g (dry weight ) rice
1 tbsp vegetable oil
125g lean rump steak, cut into fine slices
Half a small onion, sliced
1 medium courgette, trimmed and sliced
50g chestnut mushrooms, sliced
50g beansprouts
1 tbsp oyster sauce
2 tbsp dry sherry


Calories: 470

No of servings: 1

Preparation time: 10 minutes

Cooking time: 15 minutes

This recipe is suitable for the following diets: Simple Solution (LCD). 


1. Cook the rice according to the packet instructions.
2. Meanwhile prepare all the ingredients so when you begin cooking you can add them quickly.
3. Heat the oil over a high heat in a wok or non stick frying pan, and add the steak, allowing it to just start to brown. Add the mushrooms, then the other vegetables, and stir fry for 3-4 minutes until the vegetables are just becoming tender.
4. Mix the oyster sauce and sherry together and stir into the wok. Allow to bubble then serve at once with the boiled rice.


Serving suggestions: add a clove of crushed garlic, and a spoon of grated fresh ginger.

Storage: this dish is not suitable for storage. Serve straight away.

Nutritional Info

Protein g35.80
Of whichsugars g5.60
Fat g17.50
Of whichsaturates g3.10
Fibre g3.20
Sodium g0.50
Salt g1.30
Portionsof vegetables3