Ginger Beef With Sugar Snap Peas
March 17, 2017
"From Coles supermarket's monthly magazine Oct.'16. Please note 20 minute marinating time is not included in times. Since making this we have made some minor changes to suit us and when I served it we had it with fried rice on the side. Also I could not get sugar snap peas so used snow peas and also added a 1/4 red capsicum cut into strips."
- Serving Size: 1 (297.2 g)
- Calories 625.5
- Total Fat - 23.1 g
- Saturated Fat - 5.6 g
- Cholesterol - 70.9 mg
- Sodium - 1452.6 mg
- Total Carbohydrate - 72.3 g
- Dietary Fiber - 3.2 g
- Sugars - 1.9 g
- Protein - 29.1 g
- Calcium - 50.3 mg
- Iron - 2.1 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.7 mg
In a bowl, whisk 2 tablespoons soy sauce, cornflour, sesame oil and peanut oil and add the beef and toss to coat and set aside for at least 20 minutes or up to 2 hours and season beef with salt.
Mix julienned ginger, white balsamic vinegar and sugar.
Heat a wok or large heavy frying pan over high heat and 1/2 the canola oil and when smoking, using a slotted spoon, add half the beef and stir fry beef for 2 minutes or until browned and just cooked through.
Using a slotted spoon, transfer beef to a plate and repeat with 1/2 tablespoon canola oil and remaining beef.
Wipe out wok and return to high heat and add remaining 1 tablespoon canola oil and when smoking add ginger mix, garlic, white parts of spring onions, chilli, capsicum strips and sugar snap peas and stir fry for 3 minutes or until peas are blackened in spots and crisp tender and then add sherry and toss to coats and then return beef to work and add remaining 2 tablespoons soy sauce, sesame oil, green part of spring onions and 1/2 cup (80ml) water and cook for 1 minute to blend the flavours.
Season with freshly ground black pepper, to taste.
Divide noodles among 4 plates and spoon beef over and sprinkle with sesame seeds.
Tips & Variations
No special items needed.