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.




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) 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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