WONDER WOK Stir fries are quick, easy, flavoursome and nutritious.
Cooking with beef offers so many options. It’s versatile meat and comes in many shapes and forms. While my current preference is for slow-cooked beef on the bone, I did come across this delicious dish of beef stir fry recently that ticked all the boxes: It’s lean, nutritious, relatively easy to prepare, certainly uncomplicated to cook, a good mix of flavours and textures and looks good on the plate!
The key here is to use good ingredients, cook over a high heat and take care not to overcook. Stir frying is an appealing way to integrate our lovely vegetable friends with a superb meat offering.
Red’s beef stir fry
Marinading the meat allows flavours to mingle and integrate and tenderises the flesh. Because it’s winter, this recipe uses warming ginger, garlic and chilli, but it can easily be adapted to use soy sauce and honey, sesame oil and coriander with red peppers, or another such combinations.
What you need
- 500g lean beef, trimmed, cut into strips
- 300g easy-cook rice noodles
- 3 clove garlic
- 1 long red chilli
- 1 2 inch ginger cube peeled, chopped thinly
- 1 three-inch lemongrass stick, washed, chopped
- 1 tsp Chinese five-spice powder
- 6 spring onions, cleaned, sliced diagonally
- 120g sugar snap peas/mange tout
- 10 baby corn, washed, sliced in half
- Half a lime
- 2 tbsp soy sauce
- Bunch fresh coriander
- Oil, seasoning
What you do
Place the cleaned beef strips in a bowl, throw in a dash of oil, and mix in five-spice with your hands. Cover with cling film and leave to stand/marinade for a period in the fridge, or on the counter if not too warm. Meanwhile thinly slice the red chilli, crush the peeled garlic under a wide cutting blade, and mix all together with cut ginger and lemongrass.
Heat some oil in a wok or frying pan over a high heat; pick out the beef as best you can from mixing bowl and stir fry for one to two minutes, turning with a wooden spoon. Just before the beef browns, add the rest of the mixture and scrape out all the goodness from the bowls. Add the soy sauce. Cook for one minute. Add the sugar snap peas or mange tout and corn last. Cook for another two mins.
Follow the instructions for cooking the rice noodles, drain lightly and add to the beef stir fry, and stir together for one minute. Squeeze half a lime over the pan. Place on four warm plates, and garnish with fresh coriander, roughly ripped. Enjoy.
Red Cabot is interested in food, nature and small things. He sells his food at Westport Country Markets in St Anne’s Boxing Club, James’s Street car park, Westport, every Thursday, from 8am to 1pm.