Monday, 11 January 2010

Ginger beef and vegetable stir-fry

Stir-fry always means quick and healthy dinner for me. Perfect for midweek evenings and using up vegetables in the fridge. For the sake of this recipe I've listed ingredients that I normally use for my stir-fries. But honestly, take whatever is available in your fridge. Even substitute chicken or turkey for the beef (or pork...if you must). At this time of the year, however, the ginger-element is a must. Your immune system can use the additional boost...

Ingredients (serves 4)
  • 400g sirloin steak, cut in thin strips
  • 1 thumb-sized piece of root ginger, julienned (i.e. cut into matchsticks)
  • 2 small carrots, julienned (please...don't buy them ready-cut)
  • 1 medium-sized zucchini, split lengthwise, then cut across into slices
  • 125g mangetout (sugar snap or snow peas), whole or cut diagonally across
  • 1 red bell pepper, deseeded and sliced
  • 2 spring onions, halved lengthwise, then sliced diagonally across
  • 100g soy bean sprouts
  • 3 tbsp thick oyster sauce
  • Japanese rice vinegar (you could use Sake instead), a couple of splashes
  • Vegetable oil (or peanut oil), for frying
  • Fresh coriander, leaves picked, to serve
  • Cooked basmati rice, to serve
For the beef marinade:
  • 1 thumb-sized piece of root ginger, finely grated
  • 2 cloves of garlic, finely chopped
  • 3 tbsp sesame oil
  • 3 tbsp fish sauce
  • 4 tbsp soy sauce
  • (optional: 1 red chilli, deseeded and finely chopped)
  1. Mix all ingredients of the marinade together 
  2. But beef strips in a sealable container (or plastic bag) and mix with marinade
  3. Leave in the fridge for at least 30 minutes (1-2 hours are ideal)
  4. Prepare all vegetables so that you have everything ready once you start the wok
  5. Heat a tbsp of oil in a wok or large pan until smoking hot
  6. Add beef (without marinade) to wok and stir-fry until browned all over (1-2 minutes)
  7. Remove the beef strips to a plate and leave to rest
  8. Add another 2-3 tbsp of oil to the wok and wait until hot
  9. Add ginger and carrots sticks, zucchini, red pepper and mangetout and stir
  10. After about 1 minute add the spring onions, a few dashes of rice wine vinegar and continue stirring for another minute or so
  11. Add the soy bean sprouts to the vegetables along with the beef (and any juices from plate) and the oyster sauce
  12. Stir to combine for another minute. You know when it's ready, when the vegetables have softened a bit, but still retain a good bite
  13. Serve on basmati rice and sprinkled with coriander leaves. And a good Asian beer (Tsingtao, Kirin, Tiger, etc.).

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