Save to your scrapbook
Steak & ginger stir fry with broccoli and sugar snap peas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp finely grated ginger
1 tbsp clear honey
1 tbsp Cooks’ Ingredients Chinese Rice Vinegar
2 tbsp low sodium soy sauce
½ tbsp cornflour
200g Aberdeen Angus beef rump steak, fat trimmed
300g broccoli, cut into bitesize pieces
200g trimmed sugar snap peas
250g pack microwaveable wholegrain, red rice & quinoa
1 tbsp wok oil
1. Mix the ginger, honey, vinegar, soy sauce and cornflour together until smooth. Thinly slice the beef, then toss it with the ginger mixture. Leave to marinate for 15 minutes at room temperature. If left longer, put in the fridge before using. Meanwhile, cook the broccoli in boiling water for 4 minutes, adding the sugar snap peas for the last minute, until tender but crunchy. Cook the rice according to pack instructions.
2. Heat the oil In a large wok or frying pan over a high heat. Using tongs, lift the steak pieces one by one, removing any excess marinade and adding to the pan. Fry for 1-2 minutes, until browned, ensuring all cut surfaces of the meat are thoroughly cooked.
3. Pour in the remaining marinade and 50ml water and stir vigorously until smooth. Serve immediately, spooned over the hot rice with the vegetables on the side.
Cook’s tip Giving the beef strips plenty of space in the frying pan will allow them to brown nicely and deepen their flavour. If the pan is overcrowded they will just steam and may overcook, making them less tender to eat.
Typical values per serving:
High in protein/2 of your 5 a day