Home » Beef Recipes » Beef, ginger and vegetable stir fry
Beef, ginger and vegetable stir fry
Serves: 4
Cook: 3 mins
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Equipment
- 1 large frying pan/wok
- 1 Red chopping board
- 1 green chopping board
- 1 Cooks knife
- 1 vegetable knife
- 1 tablespoon
- 1 garlic crusher
- 1 grater
- 1 spatula
- 1 Pot stand
- 4 serving dishes
- weighing scales
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Ingredients
- 1 tbsp Light olive oil
- 2 Large Northern Ireland Farm Quality Assured beef rump steaks
- 2 Garlic cloves
- 1 inch piece of fresh ginger
- 1 Red onion
- 1 Yellow pepper
- 1 Red pepper
- 1 Bunch of bok choy or pak choi
- 2 Courgettes
- 2 tbsp Soy sauce
- 3 tbsp Oyster sauce
- 2 tbsp Water
- 300 g Fresh noodles
- 4 Spring onions
- 1 Small red chilli or pinch of chilli flakes
- A handful of fresh coriander
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Method
- Trim and thinly slice the rump steak. WASH HANDS.
- Crush garlic gloves.
- Peel and finely grate fresh ginger.
- Peel the onion and cut into thin wedges.
- Remove top and seeds from the peppers and finely slice.
- Remove leaves from the pak choi stem, wash and trim.
- Trim the courgette and roughly grate.
- Trim spring onions and finely slice.
- Remove the top of the chilli, de-seed and finely slice.
- Wash and chop coriander.
- Heat the oil in a frying pan or wok over a high heat and stir fry the rump steak slices very quickly for 2 minutes.
- Add the crushed garlic, grated ginger, red onion wedges, pepper slices, bok choy and grated courgette to the frying pan or wok. Continue to stir fry over a high heat for a minute until the vegetables begin to soften.
- Add the soy sauce, oyster sauce and water to the frying pan or wok with fresh noodles and cook for a minute until hot.
- Sprinkle with chopped spring onion, chilli and coriander before serving.
