Beef stir-fry with garlic, ginger, chilli and basil
lean beef rump steak
400 g, (Buy 500g), fat trimmed, thinly sliced
3 clove(s), chopped
1 tbs, finely grated
2 tsp, gluten free variety
fresh green chilli
2 whole, deseeded,thinly sliced
1 medium, cut into thin wedges
150 g, cut into 5cm lengths
1 medium, thinly sliced
100 g, halved lengthways
Chinese cabbage (wombok)
2 cup(s), (160g), finely shredded
½ cup(s), Thai variety, leaves
½ cup(s), leaves
2 x 3 second spray(s)
- Combine beef, garlic, ginger and tamari in a large shallow dish. Cover and place in fridge for 30 minutes.
- 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.
- 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.
- 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.