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Ginger Beef With Sugar Snap Peas

Here's how you make Ginger Beef With Sugar Snap Peas
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  • Servings: 4
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 tablespoons low-sodium soy sauce (divided)
  • 1 1/2 tablespoons cornflour
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil (or vegetable oil if allergy problems)
  • 450 grams beef rump (steak, trimmed and thinly sliced against the grain)
  • 2 tablespoon oil, divided (canola oil)
  • 30 grams gingerroot (peeled and cut into matchstick size strips)
  • 2 tablespoon white balsamic vinegar
  • 1/4 teaspoon sugar
  • 2 garlic cloves, thinly sliced
  • 2 spring onion (white and green parts separated, sliced diagonally)
  • 1 chili pepper (long red chilli, thinly sliced into rings)
  • 1/4 red capsicum (cut into strips)
  • 200 grams snap peas (sugar snap, trimmed and stringed)
  • 1 tablespoon dry sherry
  • 2 teaspoons sesame oil
  • 300 grams rice stick noodles (wide noodles, cooked, warm)
  • 1 tablespoon sesame seeds (toasted)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Mix julienned ginger, white balsamic vinegar and sugar.

  • Step 3: 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.

  • Step 4: Using a slotted spoon, transfer beef to a plate and repeat with 1/2 tablespoon canola oil and remaining beef.

  • Step 5: 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.

  • Step 6: Season with freshly ground black pepper, to taste.

  • Step 7: Divide noodles among 4 plates and spoon beef over and sprinkle with sesame seeds.

We hope you enjoy this recipe!

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