Stir-fried Beef with Ginger and Spring Onion With Added Speed
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g rump/sirloin/fillet/topside beef (thinly sliced)
- • 2 cloves garlic (finely chopped)
- • 2 cm ginger (finely chopped)
- • 1 onion (sliced)
- • 80 ml oyster sauce
- • 3 tbsp soy sauce, (preferably dark)
- • 2 tbsp rice vinegar
- • 1 tsp granulated sweetener (optional)
- • 1 red pepper
- • 1 yellow pepper
- • 1 green pepper
- • 5 large mushrooms (sliced)
- • 4 spring onions (sliced)
- • 5 baby corn
- • low calorie cooking spray
Preparation Steps
Spray a large frying pan or wok with low calorie cooking spray and gently heat.
Brown the beef on both sides in small batches, just to colour the beef. DO NOT let it cook through. Set aside.
Deglaze the pan with 1 tbsp of rice vinegar and a bit of water. Make sure to get all the beef that is stuck to the bottom. This will give your dish real depth of flavour.
Spray the pan with some more low calorie cooking spray and fry the onion, garlic, ginger and mushrooms until the onion is soft.
Add the rice vinegar, oyster sauce, soy sauce and sweetener if using, cook until it thickens.
Add the beef back to the pan along with the chopped spring onions and cook for a further 5 minutes stirring often.
Add the peppers and baby corn, cook for a further 2-3 minutes. Serve and enjoy!