Beef Stir-fry With Ginger
Let me take you on a journey to the vibrant and aromatic flavors of this Asian-inspired Beef and Noodle Stir-Fry. Tender beef marinated in fragrant five-spice, combined with a colorful medley of vegetables and perfectly cooked rice noodles. Every bite is a balance of savory and fresh, with a kick of heat from red chili slices. This dish is a quick and satisfying stir-fry that brings the bold flavors of Asia right to your plate.
— Constant Cookbook
Ingredients
- 500g beef rump, trimmed and cut into thin strips
- 1 tsp Chinese five-spice powder
- 300g pack ready-cooked rice noodles
- 1 large red chilli
- 1 fat garlic clove , chopped
- 4cm piece ginger , peeled and cut into matchsticks
- 1 stick lemongrass , trimmed and sliced
- 2 tbsp sunflower oil
- 100g sugar snap peas , cut into thin strips
- 8 baby corn , sliced diagonally
- 6 spring onions , trimmed and sliced diagonally
- ½ lime
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp roasted peanuts
- roughly chopped coriander , to serve
Instructions
- Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
- Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
- Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
- Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 349 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 3.58 milligram of sodium
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