Ginger beef stir-fry

Nutrition per serving

Calories442 kcal
Protein33.6 g
Carbs39.9 g
Fats17 g
Saturated Fat3.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat3.2 g
Sugars10.7 g
Fiber5.2 g
Sodium472 mg

Ingredients

Basmati Rice
Olive Oil
Beef Tenderloin Steak
Ginger
Carrot
Peas, Snow/Snap/ Mangetout
Asparagus
Soy Sauce (reduced salt)
Mirin
Sesame Oil
Shallots
Fresh Coriander
1. Prepare saucepan of boiling water add rice and then allow to simmer for 10 minutes. Drain keep warm.

2. Prepare beef by thinly slicing. Trim and cut into thin batons the carrot. Trim and slice the snow peas. Trim and cut into 4cm lengths the asparagus spears. Finely chop the ginger and ensure the green shallots are sliced. 

3. At the same time cover wok or similar with olive oil and use a high heat. Add the beef slices and stir-fry for 2 minutes. Transfer the beef to a plate and leave. 

4. Then return wok to high heat and add ginger, carrot and a tablespoon water and stir-fry for 2 minutes. 

5. Add the snow peas and asparagus and stir-fry for 2 minutes. 

6. Add the waiting beef back into the wok and add soy, mirin and sesame oil and stir-fry for 1–2 minutes. 

7. Add shallots and coriander leaves and continue to stir fry until heated through. 

8. Plate and add the waiting rice.