Ginger beef with yellow peppers

I got back from seeing my family in Devon on Monday afternoon and I wanted something quick and tasty to cook and so I flicked through my Wok and Stir-Fry cookbook and found this recipe. I like a beef stir-fry and the gingery flavour appealed so I decided to go for it.

It’s quick, easy to do and tasty, with some lovely flavours. I swapped the baby corn for sugarsnap peas as a) I had some in the fridge and b) I’m not that keen on baby corn anyway. I also popped in some red pepper as well as the yellow as, again, I had some in the fridge that needed using up.

Serves 4

500g of beef fillet
2 teaspoons of groundnut oil
2 garlic cloves, crushed
2 tablespoons of grated fresh ginger
A pinch of chilli flakes
2 yellow peppers, de-seeded and thinly sliced
125g of baby corn
175g of mangetout

Noodles to serve

For the marinade:

2 tablespoons of soy sauce
2 teaspoons of groundnut oil
1½ teaspoons of caster sugar
1 teaspoon of cornflour

Mix the marinade ingredients together in a small bowl, stir in the beef, then cover with clingfilm and set aside, to marinate, for 30 minutes.

Heat the wok over a medium-high heat, then add the oil. Add the garlic, ginger and chilli flakes and cook for 30 seconds.

Stir in the yellow peppers and baby corn and stir fry for 2-3 minutes. Add the mangetout and cook for a further minute.

Remove the vegetables from the wok and add the beef and marinade to the wok and stir-fry for 3-4 minutes, until cooked to taste. Return the vegetables to the wok, mix well and cook until all the ingredients are heated through.

Serve with the cooked noodles.

 

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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