If I’m pressed for time, fresh, light and fragrant stir-fries are my usual go-to. I used to reach for the supermarket ready-prepared packs but I much prefer making my own now. Freshly sliced vegetables pack way more flavour and crunch than pre-chopped and it means you can choose your favourite combinations.This delicious,Chinese-inspired sauce comes together in no time and beats any supermarket sauce pouch. Leave the beef to marinate in the sauce and let the marinade do all the hard work whilst you prepare the vegetables.
Total time to make : 25 minutes
Servings : 4
500g beef rump (or skirt fillet), sliced into strips
4 tbsp olive oil (or peanut, vegetable)
4 spring onions, diced
2 garlic cloves, crushed
1 red chilli, deseeded and diced (optional)
6 baby corn, sliced in half lengthways
80g sugar snap peas
1 red pepper, finely sliced
1 green pepper, finely sliced
5cm piece of fresh ginger, peeled and finely chopped
4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp rice vinegar
1 tbsp soft light brown sugar
1 tbsp sesame oil
4 tbsp cornflour, mixed with 2 tbsp water to make a paste
Rice or noodles
Mix all the sauce ingredients, except for the cornflour paste, together in a small bowl. Add 2 tablespoons of this sauce to a ziplock bag and add the beef strips, turning to coat in the marinade. Set aside for 10 –15 minutes whilst you prepare the vegetables. Meanwhile, add 200ml warm water to the remaining sauce in the bowl (we’ll use this at the end).
Heat the oil in a wok or large saucepan over a high heat. Add the spring onions, garlic and chilli (if using) and sauté for 1 minute, then add the marinated beef and cook until browned all over.
Add the baby corn, sugar snap peas and peppers and stir-fry for another minute before adding the stir-fry sauce and cornflour paste. Cook for 1–2 minutes until the sauce has thickened and the beef is cooked through.
Serve immediately with rice or noodles, garnished with coriander leaves and a pinch of sesame seeds.
45g protein, 15g carbs, 16g fat
Good to know:
Store in an airtight container in the fridge for up to 3 days.
To make this gluten free, use tamari instead of soy sauce and serve with gluten-free noodles or rice.