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Beef & ginger stir-fry

Beef stir-fry with ginger

Beef & ginger stir-fry

Name: Beef & ginger stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
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

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.5 out of 5.25 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal349
fat14g
saturates3g
carbs26g
sugars3g
fibre1g
protein33g
salt3.58g

Method

step 1

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.
step 2

Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
step 3

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.
step 4

Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Recipe from Good Food magazine, February 2011

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A star rating of 4.5 out of 5.25 ratings

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