Recipe for a veggie-packed Green Stir-Fry with beef and a touch of chilli
1/4 cup jasmine rice
2 tbsp soy sauce
1/2 tbsp sesame oil
1 tbsp apple cider vinegar
5g fresh coriander – chop leaves finely
1 clove garlic – peel, grate finely & chop
1/4 chilli (optional) – deseed & chop finely
125g beef strips – season with salt & pepper
1 courgette – trim ends & dice (1cm)
75g pak choi – slice stalks (1cm), keep leaves whole
1 spring onion – slice thinly at an angle
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Jasmine rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (½ cup) with a pinch of salt and boil gently for 15 minutes until cooked, but with a slight bite. (Drain and keep warm in a colander over hot water).
Sesame soy sauce: Mix together the soy sauce, sesame oil, apple cider vinegar, coriander, garlic and chilli (as much or as little as you like).
Beef strips: Place a pan on high heat with a drizzle of olive oil. When hot, add the beef strips and stir-fry for 3-4 minutes until golden brown and cooked, but still slightly pink inside. Remove from the heat and pour over HALF the sesame soy sauce.
Green stir-fry: Using the same pan, add the courgettes with the sliced pak choi stalks and spring onions and sauté for 3-4 minutes until slightly golden. Season with salt and pepper, then add the pak choi leaves and cook for another 2-3 minutes until wilted. Add the beef back to the pan and mix through the rest of the sauce.
Serve the jasmine rice topped with the green stir-fry.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.