This recipe first appeared in Food magazine.
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Ingredients
Method
Heat a splash of the oil in a wok and cook the beef in 3-4 batches, adding a drop more oil as required. Set each batch aside once browned.
When all the meat is browned, add the ginger to the wok, return all the beef and any juices, and add the green beans, sauces, stock and peanut butter.
Cover for a minute or two to steam the veges, then remove the lid and continue to stir-fry for 5-7 minutes or until the beans are tender crisp.
If using cornflour, mix to a paste with 1 teaspoon of cold water and add to wok; simmer until thickened.
Sprinkle with toasted sesame seeds and serve with cooked noodles or rice.
Note
- Serves 4-6. – You could use beef mince if you prefer, and add additional vegetables such as capsicum and carrots. If you don’t have a lid for your wok, cover it using a baking tray. – You can make this with fresh or frozen beans. Frozen will release extra liquid, so reduce the stock to ¼ cup and ensure you thicken the sauce with cornflour. PER SERVE (6) Energy 253kcal, 1061kj • Protein 20.6g • Total Fat 13.7g • Saturated Fat 2.6g • Carbohydrate 10.4g • Fibre 3.7g • Sodium 823mg
