GINGER BEEF STIR-FRY

SERVES: 4

INGREDIENTS

500g beef stir-fry strips 4cm piece fresh ginger, peeled, cut into matchsticks

1/4 cup Chang’s light soy sauce

2 tbsp peanut oil 250g mixed mushrooms, sliced

200g sugar snap peas, trimmed

1 bunch Chinese broccoli, stems finely chopped, leaves torn

5 green onions, trimmed, thinly sliced

440g thin egg-style noodles

1 1/2 tbsp shao hsing (Chinese cooking wine)

METHOD

1. Combine beef, ginger and 2 tablespoons soy sauce in a medium bowl. Toss to coat.

2. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add one-third of the beef mixture. Stir-fry for 1 minute or until browned. Transfer to bowl. Add 2 teaspoons remaining oil. Swirl to coat. Add half the remaining beef mixture. Stirfry for 1 minute or until browned. Transfer to bowl. Repeat with 2 teaspoons remaining oil and beef.

3, Add remaining oil to wok. Swirl to coat. Add mushrooms. Stir-fry for 2 minutes or until tender. Transfer to bowl. Add sugar snap peas. Stir-fry for 2 minutes. Add broccoli stems and two-thirds of onion. Stirfry for 1 minute or until peas are bright green and lightly charred. Return beef and mushrooms to wok. Add noodles, broccoli leaves, wine and remaining soy. Stirfry for 1 to 2 minutes or until hot and leaves have wilted. Sprinkle with remaining onion. Serve.

Author: Lucy Nunes Photo: Jeremy Simons, Andrew Young and Craig Wall