Ready in under 30 minutes this recipe for ginger beef stir-fry is a great late-from-work dinner recipe.
Ingredients
- 500g beef stir-fry strips
- 4cm piece fresh ginger, peeled, cut into matchsticks
- 1/4 cup Chang's light soy sauce
- 2 tablespoons 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 tablespoons shao hsing (Chinese cooking wine)
Method
- Step 1Combine beef, ginger and 2 tablespoons soy sauce in a medium bowl. Toss to coat.
- Step 2Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add 1/3 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. Stir-fry for 1 minute or until browned. Transfer to bowl. Repeat with 2 teaspoons remaining oil and beef.
- Step 3Add 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. Stir-fry 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. Stir-fry for 1 to 2 minutes or until hot and leaves have wilted. Sprinkle with remaining onion. Serve.
- High fibre
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2030 kj
Energy
13g
Fat Total
3g
Saturated Fat
10g
Fibre
44g
Protein
68mg
Cholesterol
668.42mg
Sodium
8g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Jeremy Simons, Andrew Young & Craig Wall
- Publication: Super Food Ideas
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