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Beef stir-fry with garlic, ginger, chilli and basil
Beef stir-fry with garlic, ginger, chilli and basil
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Fiery and aromatic Asian dish for spice and fragrance lovers.
Ingredients:
  • 500g lean beef rump steak, fat trimmed, thinly sliced
  • 3 garlic cloves, chopped
  • 20.00 ml finely grated fresh ginger
  • 2 tsp wheat-free tamari (Japanese soy sauce)
  • 2 long fresh green chillies, deseeded, thinly sliced
  • 1 red onion, cut into thin wedges
  • 150g snake beans, cut into 5cm lengths
  • 1 red capsicum, thinly sliced
  • 100g snow peas, halved lengthways
  • 160g chinese cabbage
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh coriander leaves
  • lime wedges
Instructions:
  • In a large shallow dish, mix beef, garlic, ginger, and tamari together. Cover and refrigerate for 30 minutes.
  • Spritz a wok with oil and heat over high heat. Sear beef in batches for 2-3 minutes until golden. Transfer to a bowl.
  • Re-oil the cleaned wok and heat it over high heat. Stir-fry chili, onion, beans, and capsicum for 5 minutes, adding 2 tablespoons of water if necessary.
  • Stir-fry peas and wombok until cabbage is tender. Return beef to wok and stir until heated through. Sprinkle with basil, coriander, and serve with lime wedges.

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