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1 banana flower or bell*
(about 500g)
2 teaspoons oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon shredded ginger
500g rump steak, finely sliced
2 tablespoons lime juice
2 tablespoons soy sauce
3 tablespoons mint leaves
3 tablespoons coriander leaves
1 - 2 red chilli,
seeded and chopped
Discard tough outer leaves from banana bell and then
finely shred. Heat oil in a wok or frypan over high heat.
Add onion, chilli, garlic and ginger and cook for
3 minutes or until golden. Add shredded banana flower
and cook for 8 - 10 minutes or until banana flower is
tender. Add beef and cook for 5 minutes or until sealed.
Add lime and soy and cook for 2 minutes. Toss through
mint and coriander and serve. Serves 4.
* Available at specialist green grocers.
6g Fat per serve. 200 Calories per serve.
