Ingredients
Scale
Marinade
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 1/2 teaspoon Chinese five spice
- 1/4 teaspoon black pepper
Stir Fry
- 500g beef strips
- 1 carrot, peeled and sliced
- 1 cup snow peas
- 6 spring onions, sliced
- 1 teaspoon corn powder
- 1/4 cup water
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon beef stock powder
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- White rice, to serve
Instructions
- In a medium bowl add marinade ingredients: garlic, ginger, sesame oil, soy sauce, rice vinegar, sesame seeds, Chinese five spice, and black pepper. Mix.
- Add beef strips and stir to coat.
- Set aside to marinate at room temperature for 20 minutes, or cover and refrigerate for at least 4-8 hours (preferably overnight).
- Meanwhile, cook rice following packet directions and prepare vegetables.
- Begin to make sauce: in a jug add water and corn powder. Whisk together.
- Add to jug garlic, ginger, stock powder, rice vinegar, soy sauce, honey, sesame oil and red pepper flakes. Stir to combine and set aside.
- In a large frying pan, heat 1 tablespoon of oil over medium-high heat.
- Strain meat from marinade, then stir fry meat in small batches, for 1 to 2 minutes, until just browned. Don’t overcook as meat will continue to cook while resting. Transfer meat from pan and place on a plate.
- Heat remaining oil, then add carrots, snow peas and spring onion. Cook and stir for 2-3 minutes or until just browned. Spring onions will cook quickly, do not burn.
- Return beef to pan and pour in sauce mix. Bring to the boil, reduce heat and allow to cook for a further 2 minutes.
- Serve with rice.
