Total Time: 65min
400 g trimmed beef rump steak, (buy 500g) thinly sliced
3 clove(s) fresh garlic, diced
1 tbs fresh ginger, finely grated
2 tsp soy sauce, Tamari
2 whole fresh green chilli, deseeded,thinly sliced
1 medium red onion, cut into thin edges
150 g beans, snake, cut into 5cm lengths
1 medium red capsicum, thinly sliced
100 g snow peas, halved lengthways
2 cup(s) chinese cabbage, (wombok), (160g), finely shredded
1/2 cup(s) fresh basil, Thai
1/2 cup(s) fresh coriander
1 medium fresh lime, cut into wedges to serve
Combine beef, garlic, ginger and tamari in a large shallow dish. Cover and place in fridge for 30 minutes.
Lightly spray a wok with oil and heat over high heat. Stir-fry beef, in batches, for 2–3 minutes until browned. Transfer to a bowl.
Respray cleaned wok with oil and reheat over high heat. Stir-fry chilli, onion, beans and capsicum for 5 minutes, adding 2 tablespoons water if needed.
Add peas and wombok and stir-fry for 1 minute or until cabbage is tender. Return beef to wok and stir-fry for 1 minute until heated through. Sprinkle with basil and coriander and serve with lime wedges.
Serving Suggestion: Brown rice.
Tip: You can use green beans instead of snake beans.
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