Name: Ginger beef
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 750 gram rump steak, trimmed, thinly sliced; 1 medium red onion, cut into wedges; 1/2 cup blanched almonds, coarsely chopped; 2 teaspoon minced ginger; 2 teaspoon minced garlic; 1 bunch broccolini, chopped; 2 tablespoon oyster sauce; 1 tablespoon kecap manis; 2 teaspoon sesame oil; 227 gram can water chestnuts, drained, halved; 2 tablespoon finely chopped basil; 4 green onions, thinly sliced; shredded green onion, to serve; peanuts, chopped, to serve; vermicelli rice noodles, to serve

Ginger beef

This tasty beef stir-fry can be ready in no time at all. Tossed in a fragrant Asian sauce, it is wonderful served with tender vermicelli noodles and topped with crunchy peanuts.

Serves 4

Prep

10M

Cook

11M

Total

21M

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Ingredients

2 tablespoon peanut oil

750 gram rump steak, trimmed, thinly sliced

1 medium red onion, cut into wedges

1/2 cup blanched almonds, coarsely chopped

2 teaspoon minced ginger

2 teaspoon minced garlic

1 bunch broccolini, chopped

2 tablespoon oyster sauce

1 tablespoon kecap manis

2 teaspoon sesame oil

227 gram can water chestnuts, drained, halved

2 tablespoon finely chopped basil

4 green onions, thinly sliced

shredded green onion, to serve

peanuts, chopped, to serve

vermicelli rice noodles, to serve

Method

1.Heat half of the oil in a wok or large frying pan on high. Stir-fry beef in 2 batches, 1-2 minutes until browned. Remove from wok. Cover to keep warm.

2.Heat remaining oil in same wok. Stir-fry onion, almonds, ginger and garlic 2-3 minutes, until onion is tender. Add broccolini, sauces and oil. Stir fry 1-2 minutes, until broccolini is just tender.

3.Return beef to wok with chestnuts, basil and green onions. Stir-fry 1-2 minutes, until heated through. Top with green onion and chopped nuts. Serve with vermicelli rice noodles.

Wrap the beef and freeze until firm – this makes cutting easier. Cut the beef across the grain for maximum tenderness.
Note

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Ingredients

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