Thai ginger beef stir-fry
- February 2019
- Serves 4
- Hands-on time 25 min
Our low-calorie beef stir-fry is packed full of veggies, spice and is ready in under half an hour. Whip up this healthy dinner for four tonight.
- Dairy-free recipes
- Gluten-free recipes
- 9.3g (2g saturated)
- 8.4g (5.6g sugars)
- 1 tsp cornflour
- 2 tbsp tamari sauce (see tip)
- 2 fat garlic cloves
- 6cm piece fresh ginger
- 1 red chilli, deseeded and sliced
- Vegetable oil for frying
- 300g grass-fed British sirloin or rump steak, thinly sliced
- 2 x 300g packs mixed vegetable stir-fry
- Large handful Thai basil (or use regular basil and add a few crushed fennel seeds)
- Splash rice wine vinegar (optional)
- Juice 2 limes, plus wedges to serve
- Cooked rice or noodles to serve
- Mix the cornflour, tamari and 2 tbsp cold water in a small bowl. Grate in 1 garlic clove and half the ginger, add most of the sliced chilli and stir. Finely slice the remaining garlic and ginger and set aside.
- Heat a splash of oil in a wok or large heavy-based frying pan over a medium heat. Add the set-aside garlic, ginger and chilli , then fry until just golden and crisp. Remove with a slotted spoon and set aside.
- Season the steak with salt and black pepper, then add to the pan. Stir-fry for 3 minutes, then remove with a slotted spoon and set aside.
- Add another splash of oil to the pan, if needed, then add the mixed vegetables. Stir-fry until just beginning to wilt and char. Return the steak (and any resting juices) to the pan along with the tamari sauce mix, tossing well with tongs to coat. The sauce will thicken slightly.
- Add the fried garlic mixture, Thai basil and a splash of rice wine vinegar, if using, then sprinkle with the lime juice. Toss again, then serve with rice or noodles.
Most tamari is gluten free, but check the label to make sure.
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