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Beef Stir Fry
A quick meal in a wok, experiment with different vegetables. Substitute broccoli for capsicum and use fresh or canned corn.
Ingredients
1/4 cup salt-reduced beef stock
8 teaspoons salt-reduced soy sauce
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 clove garlic, crushed
1/2 teaspoon grated orange rind
4 teaspoons vegetable oil
1 slice topside beef steak,trimmed and cut into thin strips
1 medium green or red capsicum, cut into strips
1 cup thinly sliced carrot
1 cup thinly sliced celery
1/2 cup thinly sliced spring onions (including green tops)
1/2 cup thinly sliced mushrooms
2 cups fresh bean sprouts (optional)
Preparation
1
In a small bowl, combine stock, soy sauce, ginger, garlic, and orange rind
Mix well
2
In a wok or large, heavy-based frying pan, heat oil over high heat
Add beef and stir-fry until no longer pink, about 3 minutes
Place beef on a plate using a slotted spoon
3
Add capsicum, carrot, celery, spring onions and mushrooms to wok; stir-fry 2 minutes
Add stock and stir-fry until vegetables are tender-crisp, about 2 minutes
4
Stir in beef
Add bean sprouts if used
Stir-fry for 2 minutes
Place on warm serving dish
Serve over rice or Chinese noodles
Cooks Tips
Bean sprouts can be stored with a sheet of kitchen paper towel in a 'long life' plastic bag, in the refrigerator for 7 days. Keep moist, but not wet
Canola, safflower, and sunflower oils are good choices for stirfrying. They have less saturated fat than many other oils and do not bum at high temperatures
Serves 4
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