Jacket potato with beef stir fry

Jacket potato with beef stir fry

Ideas for fillings for jacket potatoes
Baked beans
Baked beans with a few drops of chilli sauce
Chilli con carne
Cottage cheese with chopped pineapple
Grated cheese and chopped fresh tomato
Canned mixed bean salad
Houmous and green leaves
Low-fat soft cheese with apple chunks
Mashed tuna with kidney beans and salsa
Mozzarella, chopped tomato and basil
Plain yoghurt mixed with coriander, chopped cucumber and spring onion
Roasted peppers
Scrambled egg with chopped tomatoes and red pepper
Tomato salsa with olives and feta cheese
Tuna and sweetcorn mayonnaise

INGREDIENTS
4 large jacket potatoes (or equivalent),
cooked (see page 21 for how to cook
them)
For the filling:
11/2 tablespoons vegetable oil
1 large onion, peeled and sliced
200g lean beef, cut into strips
1 large carrot, peeled and sliced into thin
sticks
1 large courgette, washed, topped and
tailed and sliced into thin sticks
1 red pepper, cored and seeds removed
and cut into slices
3 tablespoons soy sauce

METHOD

  1. Heat the oil in a large pan, add the sliced
    onion and beef strips and fry, stirring all
    the time, until the meat is browned.
  2. Add the carrot, courgette and red pepper
    and stir-fry over a high heat until the
    vegetables are softening and the meat is
    cooked.
  3. Add the soy sauce and mix well (but if
    serving to babies and children under 5,
    don’t add any soy sauce to their portion).
    Serve the stir-fry over the cooked jacket
    potatoes.

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