Name: Ginger beef stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram beef stir-fry strips; 1 tablespoon cornflour; 2 tablespoon fish sauce; 1 1/2 tablespoon vegetable or peanut oil; 5 centimetre piece fresh ginger, peeled, cut into thin matchsticks; 425 gram can baby corn, drained; 4 green onions, cut into 5cm lengths; 2 cloves garlic, crushed; 1 bunch choy sum, cut into 5cm lengths; 1 teaspoon caster sugar; 3 cup cooked long-grain white rice; 1/3 cup unsalted roasted peanuts, chopped

Ginger beef stir-fry

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram beef stir-fry strips

1 tablespoon cornflour

2 tablespoon fish sauce

1 1/2 tablespoon vegetable or peanut oil

5 centimetre piece fresh ginger, peeled, cut into thin matchsticks

425 gram can baby corn, drained

4 green onions, cut into 5cm lengths

2 cloves garlic, crushed

1 bunch choy sum, cut into 5cm lengths

1 teaspoon caster sugar

3 cup cooked long-grain white rice

1/3 cup unsalted roasted peanuts, chopped

Method

1.Combine beef, cornflour and half the fish sauce in a bowl.

2.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry beef mixture, in batches, for 2 minutes each or until browned. Transfer to a heatproof bowl. Wipe wok clean with paper towels.

3.Heat remaining oil in wok over high heat; swirl to coat surface. Add ginger, baby corn, onion and garlic; stir-fry for 1 minute. Add choy sum; stir-fry for 1 minute or until wilted. Add beef and any resting juices, sugar and remaining fish sauce to wok; stir-fry for 1 minute or until heated. Divide rice among serving bowls. Sprinkle beef stir-fry with peanuts. Serve.

You’ll need to cook about 1 cup of long-grain white rice. You can use soy sauce instead of fish sauce. Make sure your wok is smoking hot before adding the oil, meat and vegetables. This will ensure fast cooking and prevent meat becoming tough. You can use a bought Asian stir-fry vegetable mix. Cooking time will vary.
Note

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