Beef stir-fry with garlic, ginger, chilli and basil
0
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
For a fresh, filling and easy dinner, look no further than this stir-fry. Plenty of herbs and chilli give this stir-fry some zing!
Ingredients
Beef rump steak, raw
400 g, (Buy 500g), fat trimmed, thinly sliced
Garlic
3 clove(s), chopped
Fresh ginger
1 tbs, finely grated
Tamari, salt-reduced
2 tsp, gluten free variety
Fresh green chilli
2 whole, deseeded,thinly sliced
Red onion
1 medium, cut into thin wedges
Beans, snake
150 g, cut into 5cm lengths
Red capsicum
1 medium, thinly sliced
Snow peas
100 g, halved lengthways
Chinese cabbage (wombok)
2 cup(s), (160g), finely shredded
Fresh basil
½ cup(s), Thai variety, leaves
Fresh coriander
½ cup(s), leaves
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine beef, garlic, ginger and tamari in a large shallow dish. Cover and place in fridge for 30 minutes.
2
Lightly spray a wok with oil and heat over high heat. Stir-fry beef, in batches, for 2–3 minutes until browned. Transfer to a bowl.
3
Respray cleaned wok with oil and reheat over high heat. Stir-fry chilli, onion, beans and capsicum for 5 minutes, adding 2 tablespoons water if needed.
4
Add peas and wombok and stir-fry for 1 minute or until cabbage is tender. Return beef to wok and stir-fry for 1 minute until heated through. Sprinkle with basil and coriander and serve with lime wedges.
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