Beef, Ginger and Vegetable Stirfry

Fake-away Heaven ready in just 15 minutes!

Preparation

10

Cooking

5 minutes

Serves

4

Oven Temp

Wok

Ingredients
1 tablespoon light olive oil
300g of Northern Ireland Farm Quality Assured beef rump steak, trimmed, thinly sliced
2 garlic cloves, crushed
1 inch piece of finely grated fresh ginger
1 red onion, cut into thin wedges
1 yellow pepper, 1 red pepper, seeds removed and finely sliced 
1 bunch of bok choy or pak choi, trimmed 
2 courgettes, grated
2 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons water
300g fresh noodles
4 spring onions, finely sliced
1 small red chilli, cut in half, seeds removed and finely chopped
A handful of chopped fresh coriander
Method
Heat the oil in a wok over a very 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 wok. Continue to stir fry over a high heat for a minute until the vegetables begin to soften. 
Mix the soy sauce, oyster sauce and water together in a small bowl and add to the wok with fresh noodles and cook for a minute until hot.
Sprinkle with chopped spring onion, chilli and coriander before serving.


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