This South-East Asian inspired lime, black pepper and ginger beef stir-fry recipe is packed with flavour and goodness for a hearty weeknight meal.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbsp lime juice
1 tbsp finely grated ginger
2 garlic cloves, crushed
2 tbsp soy sauce
1 tsp cracked black pepper
500g Coles Australian Beef Scotch Fillet, thinly sliced
1 tbsp peanut oil
1 red onion, cut into wedges
1 red capsicum, chopped
1 carrot, thinly sliced diagonally
425g can baby corn spears, halved lengthways
1 bunch pak choy, trimmed, quartered lengthways
2 tsp cornflour
2/3 cup (160ml) beef stock
Steamed jasmine rice, to serve
Coriander leaves, to serve
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Method
Step 1
Combine lime juice, ginger, garlic, soy and pepper in a small bowl. Place half of lime mixture in a large bowl. Add beef and toss to combine. Reserve remaining lime mixture.
Step 2
Heat oil in a wok or large frying pan on high heat. Cook beef, in batches, for 1-2 mins or until browned all over. Transfer to a heatproof bowl.
Step 3
Add onion, capsicum and carrot to same wok. Cook for 2 mins or until starting to brown. Return beef to pan with corn and pak choy and cook for 1 min or until pak choy is bright green. Stir cornflour and stock into reserved lime mixture. Add to wok and stir-fry for 2 mins or until mixture thickens and combines. Serve with rice and sprinkle with coriander leaves.
500g Coles Australian Beef Scotch Fillet, thinly sliced
1 tbsp peanut oil
1 red onion, cut into wedges
1 red capsicum, chopped
1 carrot, thinly sliced diagonally
425g can baby corn spears, halved lengthways
1 bunch pak choy, trimmed, quartered lengthways
2 tsp cornflour
2/3 cup (160ml) beef stock
Steamed jasmine rice, to serve
Coriander leaves, to serve
Description
This South-East Asian inspired lime, black pepper and ginger beef stir-fry recipe is packed with flavour and goodness for a hearty weeknight meal.
Method
Step 1
Combine lime juice, ginger, garlic, soy and pepper in a small bowl. Place half of lime mixture in a large bowl. Add beef and toss to combine. Reserve remaining lime mixture.
Step 2
Heat oil in a wok or large frying pan on high heat. Cook beef, in batches, for 1-2 mins or until browned all over. Transfer to a heatproof bowl.
Step 3
Add onion, capsicum and carrot to same wok. Cook for 2 mins or until starting to brown. Return beef to pan with corn and pak choy and cook for 1 min or until pak choy is bright green. Stir cornflour and stock into reserved lime mixture. Add to wok and stir-fry for 2 mins or until mixture thickens and combines. Serve with rice and sprinkle with coriander leaves.
