Pan Asian Stir-fry
recipe
Pan Asian Stir-fry
No comments
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
Preparation:
10
Cook Time:
10
Total Time:
20min
Directions
More recipes like this
- In a small bowl mix together the peanut butter, soy sauce, sherry, lime zest and juice, garlic, ginger, coriander and water.
- Add the meat to the marinade, stir, cover and refrigerate for minutes.
- 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.
Source: www.beefyandlamby.co.uk
Find more recipes
1 comment
Comments