Beef stir-fry  later garlic, ginger, chilli and basil

Beef stir-fry later garlic, ginger, chilli and basil

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This Asian-inspired dish is definite for those who love all things spicy and fragrant.

The ingredient of Beef stir-fry later garlic, ginger, chilli and basil

  1. 500g lean beef rump steak, fat trimmed, thinly sliced
  2. 3 garlic cloves, chopped
  3. 1 tbsp finely grated vivacious ginger
  4. 2 tsp wheat-free tamari (Japanese soy sauce)
  5. 2 long roomy green chillies, deseeded, thinly sliced
  6. 1 red onion, cut into thin wedges
  7. 150g snake beans, cut into 5cm lengths
  8. 1 red capsicum, thinly sliced
  9. 100g snow peas, halved lengthways
  10. 2 cups (160g) finely shredded wombok (Chinese cabbage)
  11. 1/2 cup buoyant Thai basil leaves
  12. 1/2 cup well-ventilated light coriander leaves
  13. lime wedges

The instruction how to make Beef stir-fry later garlic, ginger, chilli and basil

  1. augment beef, garlic, ginger and tamari in a large shallow dish. Cover and place in fridge for 30 minutes.
  2. Lightly spray a wok behind oil and heat over high heat. Stir-fry beef, in batches, for 2u20133 minutes until browned. Transfer to a bowl.
  3. Respray cleaned wok taking into account bearing in mind oil and reheat higher than high heat. Stir-fry chilli, onion, beans and capsicum for 5 minutes, adding 2 tablespoons water if needed.
  4. grow peas and wombok and stir-fry for 1 minute or until cabbage is tender. Return beef to wok and stir-fry for 1 minute until cross through. Sprinkle afterward basil and coriander and minister to next lime wedges.

Nutritions of Beef stir-fry later garlic, ginger, chilli and basil

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