Beef stir-fry with ginger

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• AshleyManney

  19 January 2011

  AshleyManney commented on this recipe

  It would be nice if the recipes came with an ingredients list

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• AshleyManney

  19 January 2011

  AshleyManney commented on this recipe

  Oh nope, I am blind, disregard my last comment :p

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• Katie

  23 January 2011

  Katie commented on this recipe

  I think there is an error in this recipe. It says '300g pack ready-cooked rice noodles' in the ingredients, but then then the method tells you to soak them. Why would you soak ready-cooked noodles? I suspect the ingredient should be 300g *dried* rice noodles (which also is more suitable quantity for 4). To make this for two of us I used 300g pre-cooked noodles, 300g beef and around 150g sugar snaps. I did not soak the noodles, I just stirred them straight into the wok. It was a very nice recipe, I was just irritated because it didn't seem like it had been checked properly.

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• SEW23

  28 January 2011

  SEW23 rated and commented on this recipe

  

  Very easy to make and tasty. I cooked some dried noodles and added them once cooked as they were cheaper than the ready cooked ones. would cut the ginger small to ensure it mixes through the whole dish.

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• Beth

  04 February 2011

  Beth rated and commented on this recipe

  

  I used fresh noodles, again didn't fry them, though found 150g enough for 2 with everything else. ANd I eat alot.

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• K8 GDY

  16 February 2011

  K8 GDY rated and commented on this recipe

  

  This is a really nice Chinese tasting meal that was relatively quick and easy to prepare - just a bit of chopping! I agree there seems to be an error with the noodles but I just used 300g pre-cooked medium egg noodles and they worked fine. I also didn't have any lemongrass or lime and it still tasted really authentic. Overall, a pretty good mid-week one bowl meal - give it a go if this is your bag!

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• Katielowe

  28 February 2011

  Katielowe rated and commented on this recipe

  

  Nice quick, tasty weekday tea. Used lemongrass from a jar.

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• bex606

  08 January 2013

  bex606 rated and commented on this recipe

  

  Very good recipe, I left out the peanuts and fish sauce because of allergies and added extra soy sauce and lime and it was really tasty. I also used straight to wok noodles. Will make this again.

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Ingredients

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder
• 300g pack ready-cooked rice noodles
• 1 large red chilli
• 1 fat garlic clove , chopped
• 4cm piece ginger , peeled and cut into matchsticks
• 1 stick lemongrass , trimmed and sliced
• 2 tbsp sunflower oil
• 100g sugar snap peas , cut into thin strips
• 8 baby corn , sliced diagonally
• 6 spring onions , trimmed and sliced diagonally
• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts
• roughly chopped coriander , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder
• 300g pack ready-cooked rice noodles
• 1 large red chilli
• 1 fat garlic clove , chopped
• 4cm piece ginger , peeled and cut into matchsticks
• 1 stick lemongrass , trimmed and sliced
• 2 tbsp sunflower oil
• 100g sugar snap peas , cut into thin strips
• 8 baby corn , sliced diagonally
• 6 spring onions , trimmed and sliced diagonally
• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts
• roughly chopped coriander , to serve

PER SERVING

349 kcalories, protein 33.0g, carbohydrate 26.0g, fat 14.0 g, saturated fat 3.0g, fibre 1.0g, sugar 3.0g, salt 3.58 g

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