• Serves 4
  • 5 mins
Beef, ginger and vegetable stir fry

Ingredients

1 tablespoon 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 tablespoons soy sauce

3 tablespoons oyster sauce

2 tablespoons water

300g fresh noodles

4 spring onions

1 small red chilli or pinch of chilli flakes

A handful of fresh coriander

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.

Method

  1. Trim and thinly slice the rump steak. WASH HANDS.
  2. Crush garlic gloves.
  3. Peel and finely grate fresh ginger.
  4. Peel the onion and cut into thin wedges.
  5. Remove top and seeds from the peppers and finely slice.
  6. Remove leaves from the pak choi stem, wash and trim.
  7. Trim the courgette and roughly grate.
  8. Trim spring onions and finely slice.
  9. Remove the top of the chilli, de-seed and finely slice.
  10. Wash and chop coriander.
  11. 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.
  12. 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.
  13. Add the soy sauce, oyster sauce and water to the frying pan or wok with fresh noodles and cook for a minute until hot.
  14. Sprinkle with chopped spring onion, chilli and coriander before serving.

 

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