The crunchy green beans and ginger sauce in this sizzling beef stir-fry pick up all the incredible flavours from the beef, making this dish a real weeknight winner. When stir-frying beef, a top tip from our chefs is not to overcrowd the frying pan or wok. Instead, make sure the pan is really nice and hot and cook the beef in batches to prevent the meat from stewing.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Beef Steak Strips
Soy Sauce(ContainsGluten, Soya)
Oyster Style Sauce(ContainsSoya, Molluscs)
Boil the water (see ingredients for amount) in a large saucepan on medium high heat. Trim the ends from the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
Add the rice to the pan of boiling water. Cover with a lid and turn the heat to medium low. Simmer for 10 mins, then remove from the heat and leave to rest for another 10 mins (still covered). The rice will finish cooking in its own steam.
Heat a splash of oil in a frying pan on high heat. When the oil is almost smoking, add the green beans. Cook for 2 mins. Remove from the pan.
Add another splash of oil to the frying pan and return it to high heat. Cook the steak in batches until it is brown on the outside but still pink inside, 1 minute per batch. TIP: Cooking in batches will allow the meat to caramelise rather than stew. As each batch is done, transfer it to a plate.
Put a splash of oil in the (now empty) pan and turn the heat to medium. Add the garlic and ginger and garlic. Fry for 30 seconds. Return the steak and green beans to the pan. Add the soy sauce, oyster sauce, a squeeze of lime juice and a splash of water. Also add a pinch of sugar (if you have some). Cook, tossing everything in the pan, 2 more mins.
Fluff up the rice with a fork to separate the grains. Serve it in bowls, topped with the stir fry. Enjoy!