Ginger Beef Stir Fry
Who doesn’t love a stir-fry? If you’re a long-time lover of that signature Thai mix of sweet, spicy, salty and sour, then you are going to love this stir-fry. Lightly marinated beef teamed with yellow squash and snowpeas, they say variety is the spice of life.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
beef strips
1 knob
ginger
1
long red chilli
1 clove
garlic
120 g
rice
1 tbs
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
100 g
snow peas
3
Squash
Utensils
Cooking Steps
To prepare the ingredients, peel and chop the ginger, and peel and crush the garlic. Deseed and slice the chilli. Finely slice the squash and slice the snow peas diagonally.
Place the beef strips into a bowl, add in the ginger, chilli, garlic, and a dash of vegetable oil, and marinate for 10 minutes.
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
Heat a large wok or frying pan over a high heat and add the marinated beef strips to the pan and cook for 2 minutes. Remove from the beef from the pan and set aside. No need to clean the pan, just add in the oyster sauce, soy sauce, sugar, snow peas, squash and a splash of water and cook for 1-2 minutes or until the veggies are slightly soft. Remove the wok from the heat and stir through the beef.
Divide the rice between bowls and serve with the saucy ginger beef stir-fry.
