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    Thai beef and bean stir-fry

    Thai-style beef 898

    Dinner serves 4
    Preparation 15 mins
    Cooking 5 mins

    Food units per serve: 2 units protein, 1 unit vegetables and 2 units fat

    Give your local Thai takeaway a miss and whip up our Total Wellbeing Diet thai beef and bean stir fry version instead. It’s simple to prepare and much healthier than a bought version. In our eyes this is definitely the best thai beef dish out there.


    • 3 cloves garlic, roughly chopped 1–2 long red chillies, seeded and
    • thinly sliced
    • 1 tablespoons chopped coriander (cilantro) roots and stems
    • 2 tablespoon vegetable oil
    • 800 g beef fillet, trimmed of fat and thinly sliced
    • 200 g green beans, trimmed and cut into short lengths
    • 100 g mixed mushrooms
    • 1 tablespoon light soy sauce 1 tablespoon oyster sauce
    • ¼ cup (60 ml) salt-reduced chicken stock
    • coriander (cilantro) leaves, to serve (optional)
    • 1 red chilli, extra, thinly sliced (optional)


    1. Combine the garlic, chilli and coriander roots and stems in a small food processor to make a paste.
    2. Heat the oil in a wok or large frying pan over high heat. Add the garlic paste and beef slices and stir-fry for 2 minutes or until golden brown. Add the beans, mushrooms, sauces and stock and cook for 2 minutes or until the beans are just tender.
    3. Garnish the stir-fry with coriander leaves and extra chilli (if using) and serve with steamed rice from your daily bread allowance.

    Tip: Coriander roots and stems are often discarded; however, they are full of flavour and can add a powerful boost to the taste of a meal. Try using oyster, shiitake or button mushrooms, or a combination of all three.