- PrepPreparation time15 minutes
- CookCooking time10 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 38gSodium: 514mg
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Print- 200g lean beef strips
- 1-2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 small eggplant, sliced
- 1 small zucchini, sliced
- 1 small red or green capsicum, sliced
- One quarter cup black olives, pitted and halved
- Half tablespoon light soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano or basil
- Salt and pepper, to taste
- 1 tablespoon chopped fresh coriander (dried is also OK)
- 1 cup cooked quinoa or basmati rice to serve (ready-made microwave packets are a convenient alternative)
- Heat olive oil in a large frying pan. Add garlic and onion and sauté for 1 to 2 minutes.
- Add beef to the pan and cook until browned and cooked through.
- Add eggplant, zucchini, and capsicum.
- Stir-fry for another 3 to 4 minutes until vegetables are soft.
- Stir in soy sauce, lemon juice, olives, and dried herbs.
- Cook for another few minutes, tossing everything together. Add salt and pepper to taste.
- Serve over quinoa or basmati rice, and top with fresh coriander.