Curtis Stone’s steak and green bean stir-fry with ginger, garlic and herbs
Try Curtis’ green bean stir-fry with ginger, garlic and herbs for a tasty weeknight meal. It’s loaded with veggies and tender steak.
Note: + 15 mins marinating time
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) soy sauce
- 1 tbs sugar
- 400g Coles No Added Hormones Thinly Sliced Scotch Fillet, trimmed, sliced across the grain into 6mm-thick strips
- 1/4 tsp cornflour
- 2 tbs vegetable oil, divided
- 1 red capsicum, seeded, thinly sliced
- 200g green beans, trimmed, halved diagonally
- 1/2 cup (70g) thinly sliced shallots
- 1 tbs finely chopped garlic
- 1 tbs finely chopped ginger
- 1 cup coriander leaves, divided
- 1 cup mint leaves, divided
- 1 lime, juiced, divided
- Steamed rice, to serve
In a small bowl, whisk the fish sauce, soy sauce and sugar until the sugar dissolves. In a medium bowl, toss beef with 1 tbs of the fish sauce mixture. Set aside for 15 mins to develop the flavours. Whisk cornflour into the remaining fish sauce mixture. Pat the beef dry with paper towel.
Heat a large frying pan over high heat. Add 1 tbs oil and swirl to coat the pan. Arrange the beef in a single layer over the base of the pan. Cook for 2 mins or until well browned on the bottom. Stir beef and cook for 30 secs, stirring often, until cooked through. Transfer beef to a rimmed plate. Wipe the pan clean.
Return the pan to high heat. Add the remaining oil and the capsicum and beans, and cook, stirring often, for 2 mins or until vegetables soften slightly. Stir in the shallot, garlic and ginger and cook, stirring often, for 2 mins or until vegetables are tender. Return the beef and juices to the pan with the remaining fish sauce mixture and stir for 1 min or until the beef is just heated through and the sauce has thickened slightly. Remove from heat. Stir in half the coriander, mint and lime juice.
Divide rice among serving bowls. Top with beef mixture and drizzle with remaining lime juice. Sprinkle with the remaining coriander and mint.
Serve with lime wedges