Our chilli and ginger beef stir-fry is ideal for a quick lunch or evening meal. The beauty of a stir-fry is that you can prep the ingredients in advance and then cook up a gorgeous-tasting plate in minutes – and as it’s all done in the same pan, you get to save on the washing-up, too!
per serving: 281 kcal
26g protein, 24g carbs, 10g fat, 6g fibre
You will need:
1 garlic clove, crushed
½ small onion
2 tbsp hot beef stock
1 small carrot, thinly sliced
1cm fresh ginger, grated
½ red pepper, sliced
½ green pepper, sliced
Chilli flakes to taste
100g beef medallion, thinly sliced
1 tbsp soy sauce
40g cabbage, finely chopped
1 spring onion, finely sliced
- Cook the garlic and onion in the stock in a large non-stick wok or frying pan over a medium heat until the liquid has evaporated and the onion is golden and tender.
- Add the carrot, ginger, peppers and chilli flakes and stir-fry briskly for 2-3 mins.
- Stir in the beef, soy sauce and cabbage, the turn up the heat and cook, stirring frequently, for 3-4 mins until the beef is browned but still tender.
- Serve immediately, topped with the shredded spring onion.