Ginger Beef Stir Fry
Serves: 2
Time: 20 minutes
Do you ever have nights when you are super hungry and you can eat a ton of food and other nights when you are just a little picky but know you should eat something? Something which is fresh and good for you? Well, this is a perfect dinner for those nights; it’s scrumptious and fresh and super quick to make and if you are a touch hungrier then you can add some noodles.
Leftovers
To make this a leftover meal I have added xtra scotch, snow peas, okra and cabbage to the lunch list.
What you'll need
200g green beans
100g snow peas
1 packet of okra 175g (otherwise known as ladyfingers)
1/8 red cabbage
1 small piece of ginger
1 clove of garlic
1 x 300g piece of scotch fillet steak
1/2 a packet of mung beans to garnish (optional)
coriander for garnish
From the Pantry
golden crispy shallots
1 tablespoon soy or tamari or G/f soy
coconut oil
sea salt flakes
cracked pepper
Feeding Four
To make this one for four you shouldn't need to double everything so I have included only 200g extra scotch fillet but please increase if you want more, 2 cloves garlic and 100g snowpeas. You will need to add extra soy and perhaps use the rest of your bag of mung beans.
Prep and Cook
Marinate Beef
Peel and grate a small piece of ginger and a clove of garlic into a small mixing bowl. Add 1 tablespoon of soy and stir.
Slice the steak into small strips and drop into the soy mix and mix well to coat; set aside.
Prep Vegetables
Cut the tips off the snow peas and remove the tips from the green beans.
Slice the okra in half lengthways.
Cut the red cabbage into small wedges.
Wash coriander in a bowl of cold water and shake off excess water, then pick tips.
Cook Beef
Use either a really large fry pan or a wok and heat 1 tablespoon of coconut oil on high heat.
Quick fry the beef for 1-2 minutes, just long enough to get a nice light brown on the outside, then remove from the pan and add another tablespoon of coconut oil.
Once it has melted, add the red cabbage and the green beans and fry for 2 minutes till the colours have deepened.
Add the okra and fry for a further 2 minutes.
Add the snow peas and a large dash of soy or tamari.
Add the beef back into the mix and season well.
Remove from the heat and serve straight away.
Plate it Pretty
Separate into two bowls and sprinkle with golden crispy shallots.
Top with mung beans (I forgot to - so they are not in the photo).
Scatter with fresh coriander.
Enjoy!
Lunch tomorrow
Tomorrow if you are wanting lunch leftovers you will need to add extra beef to the shopping list and extra veg.