Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Chinese Steak with Mushroom Sauce
Total time: 30 minutes
5.6 grams of fibre per serving
Pan, Measuring spoons, Measuring cups, Blender, Mixing bowl
Soak dried shiitake mushrooms in hot water for 1 hour or until rehydrated. Slice thinly and set aside.
Blend oats into fine powder.
Cut beef steak into slices. To marinate the beef slices, mix shoyu sauce, rice wine, ground ginger and salt. Marinate for 15 to 20 minutes.
In a pan, heat canola/olive oil medium heat and add in the marinated beef slices. Allow to cook till both sides of the beef slices are brown. Remove the beef slices and set aside.
In the same pan, add the onions, mushrooms and carrot strips and stir fry till soft.
Add in the blended oats and ½ cup of water. Keep stirring the mixture until it has thickened.
Add in the beef slices and coat them evenly in the gravy.
Plate and serve hot.
NUTRITION INFORMATION (PER SERVING)