BEEF & GINGER STIR-FRY

Beef & ginger stir-fry image

Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal

Provided by Good Food team

Time 30m

Number Of Ingredients 16

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Ingredients

500g beef rump, trimmed and cut into thin strips
1 tsp Chinese five-spice powder
300g pack ready-cooked rice noodle
1 large red chilli
1 fat garlic clove , chopped
4cm piece ginger , peeled and cut into matchsticks
1 stick lemongrass , trimmed and sliced
2 tbsp sunflower oil
100g sugar snap peas , cut into thin strips
8 baby corn , sliced diagonally
6 spring onions , trimmed and sliced diagonally
½ lime
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp roasted peanut
roughly chopped coriander , to serve

Steps:

Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium