Gin­ger Beef Stir-fry ✚

SERVES 4 PREP 10 min­utes + 10 min­utes to mar­i­nate COOK 10 min­utes NU­TRI­TION 1876kJ; 18g fat (7g sat); 15g pro­tein; 41g car­bo­hy­drate; 5g fi­bre a serve COST $3.50 a serve

Recipes+ - - Index -

400g bud­get beef rump steak,

thinly sliced

1 ta­ble­spoon fish sauce

1 ta­ble­spoon minced gin­ger 2 ta­ble­spoons ke­cap ma­nis

4 cloves gar­lic, crushed

2 ta­ble­spoons peanut or veg­etable oil 2 green onions, thinly sliced

2 fresh long red chill­ies, thinly sliced 100g snow peas, trimmed 2 ta­ble­spoons lime juice Co­rian­der leaves and bean sprouts,

to serve

2 cups cooked rice, to serve


Com­bine beef, fish sauce, gin­ger, ke­cap ma­nis and half the gar­lic in a shal­low glass dish.


Heat a wok or large fry­ing pan over high heat. Add half the oil, swirl to coat sur­face. Stir-fry beef, in batches, for 1 minute or un­til browned. Trans­fer to a heat­proof plate.


Add re­main­ing oil to wok. Stir-fry onion and re­main­ing gar­lic for 1 minute or un­til fra­grant. Re­turn beef to wok. Add chilli, snow peas and juice; stir-fry for 1 minute or un­til heated. Serve sprin­kled with co­rian­der and bean sprouts. Serve with rice.

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