Name: Ginger beef with sugar snap peas
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1
Cuisine: asian
Ingredients: 84.00 gm salt-reduced soy sauce, divided; 15.00 gm cornflour; 450g Beef Rump Steak, trimmed, thinly sliced against grain; 36.80 gm canola oil, divided; 30g ginger, peeled, cut into matchstick-size strips; 2 garlic cloves, thinly sliced; 2 spring onions (white and green parts separated), sliced diagonally; 1 long red chilli, thinly sliced into rings; 200g sugar snap peas, trimmed, stringed; 20.00 ml dry sherry; 2 tsp sesame oil; 300g wide rice stick noodles, cooked, warm; 12.00 gm sesame seeds, toasted

Ginger beef with sugar snap peas

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Prep Time:
35 minutes

Cook Time:
10 minutes

Total Time:
45 minutes

Spice up your weeknights with Curtis Stone's zesty beef stir-fry packed with fresh veggies and savory Asian flavors.

Ingredients:

84.00 gm salt-reduced soy sauce, divided
450g Beef Rump Steak, trimmed, thinly sliced against grain
36.80 gm canola oil, divided
30g ginger, peeled, cut into matchstick-size strips
2 spring onions (white and green parts separated), sliced diagonally
1 long red chilli, thinly sliced into rings
200g sugar snap peas, trimmed, stringed
20.00 ml dry sherry
300g wide rice stick noodles, cooked, warm
12.00 gm sesame seeds, toasted

Instructions:

Combine 2 tablespoons of soy sauce and cornflour in a bowl. Coat beef with the mixture and marinate for at least 20 minutes or up to 2 hours. Season with salt before cooking.
Preheat a wok or large heavy frying pan over high heat until it starts to smoke. Cook half of the beef in 1/2 tablespoon of canola oil for 2 minutes until browned and cooked through. Remove beef with a slotted spoon and repeat with the remaining beef using 1/2 tablespoon of canola oil.
Wipe the wok clean and heat over high flame. Add the final tablespoon of canola oil. Once hot, toss in ginger, garlic, white parts of spring onions, chili, and sugar snap peas. Stir-fry for 3 minutes until peas are slightly charred and tender-crisp. Pour in sherry and mix well. Put the beef back in. Stir in the remaining 2 tablespoons of soy sauce, sesame oil, green parts of spring onions, and 1/3 cup (80ml) water. Cook for 1 minute to meld flavors. Season with freshly ground black pepper.
Divide noodles evenly onto 4 plates. Top with beef and sprinkle with sesame seeds for extra flavor.

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