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Beef & Veg Stir Fry

Name: Beef & Veg Stir Fry
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: International
Ingredients: 350g rump steak, fat removed and sliced into 1cm thick strips; 2 large carrots, peeled and halved lengthways, sliced thinly on an angle; 1 medium savoy cabbage, thinly shredded; 1 lime, cut into wedges, to serve; 1tsp epc very lazy lemongrass paste; 1tbsp epc very lazy ginger, roughly chopped; 3tbsp sunflower oil; 3tbsp oyster sauce; 1tbsp soy sauce; 175g frozen soya beans; fine egg noodles, cooked, to serve

Over a year ago 1,430 views

Cook: 15 mins

Serves: 4

Main Course

Ingredients

350g rump steak, fat removed and sliced into 1cm thick strips
2 large carrots, peeled and halved lengthways, sliced thinly on an angle
1 medium savoy cabbage, thinly shredded
1 lime, cut into wedges, to serve
1tsp epc very lazy lemongrass paste
1tbsp epc very lazy ginger, roughly chopped
3tbsp sunflower oil
3tbsp oyster sauce
1tbsp soy sauce
175g frozen soya beans
fine egg noodles, cooked, to serve

Accompaniment

Method

1
1. mix the steak with the lemongrass and ginger leave to marinate for 10mins or up to 30mins if time.
2. heat the oil in a large wok, add the carrots and steak, and fry on a medium high heat for 3mins. stir in the cabbage and cook for 2mins. add the oyster sauce, soy sauce and soya beans, and cook for a further min until the beans are hot through. serve with the egg noodles and garnish with lime wedges.