Pan Asian Stir-fry
This fast recipe can be made with a variety of beef or lamb cuts
|
 |
|
INGREDIENTS:
 225g/8oz lean beef steak* cut into 5cm (2 inch) strips
2 tbsp peanut butter
2 tbsp light soy sauce
2-3 tbsp sweet sherry
Zest and juice of 1 lime
1 clove garlic, peeled and crushed
2.5cm/1 inch piece fresh root ginger, peeled and finely chopped
2 tbsp freshly chopped coriander
4 tbsp water
2 tsp sesame or sunflower oil
1 large red pepper, seeded and cut into small chunks
100g/4oz baby sweetcorn, cut in half, lengthways
1 small bunch spring onions, chopped
100g/4oz beansprouts
Cook's Notes:
*Suitable Meat Cuts:
Beef: Sirloin, rump or topside steaks
Lamb: Leg, shoulder, chump or loin
NB: This recipe contains nuts.
|
|
PREPARATION:
1. In a small bowl mix together the peanut butter, soy sauce, sherry, lime zest and juice, garlic, ginger, coriander and water.
2. Add the meat to the marinade, stir, cover and refrigerate for 30 minutes.
3. Heat the oil in a non-stick wok or frying pan. Remove the meat from the marinade and fry for three to four minutes, stirring frequently. Reserve the marinade.
4. Add the red pepper, spring onions and baby corn, and cook for two to three minutes.
5. Add the beansprouts and the reserved marinade and cook for a couple of minutes.
6. Serve the stir-fry with a pile of noodles or fragrant rice.
|
|
PREP/COOK
INFORMATION:
Prep time:
10 minutes
Cook time:
10 minutes
|
|
|
Source: www.beefyandlamby.co.uk
|
|
|
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
e-commerce enabled: click to buy
