Ginger beef stir-fry with zoodles
2 tsp, or canola variety
lean beef rump steak
320 g, (Buy 400g) fat trimmed, thinly sliced
2 clove(s), thinly sliced
1 tbs, (4cm piece) shredded
300 g, sliced
sugar snap peas
400 g, halved
reduced salt soy sauce
3 large, cut into spirals (zoodles, see Notes)
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry beef, in 2 batches, for 3 minutes or until browned. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry garlic, ginger and mushrooms for 1 minute. Add sugar snap peas and stir-fry for 2 minutes or until tender. Return beef to pan with soy sauce. Toss to combine.
- Meanwhile, fill a saucepan with 3cm of water and bring to the boil. Cook zucchini, covered, for 1-2 minutes or until just tender (see tip). Drain. Top zucchini with stir-fry to serve.