Basil beef and bean stir-fry
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 1 tablespoon salt-reduced soy sauce
- freshly ground or cracked black pepper
- 400g lean beef, trimmed of fat, thinly sliced
- olive or canola oil spray
- 200g green beans, edges trimmed, cut into 5cm lengths
- 1 broccoli, cut into florets
- 410g can baby corn spears, drained
- 1 tablespoon salt-reduced soy sauce, extra
- 2 tablespoons oyster sauce
- ½ cup basil leaves, roughly torn
- 4 cups steamed rice (from 2 cups uncooked rice), to serve
- Mix garlic, ginger and 1 tablespoon of soy sauce in a small bowl; season with black pepper. Add beef, stir to coat, cover and refrigerate for as long as time permits from 30 minutes to overnight.
- Prepare vegetables.
- Spray a non-stick wok or large frypan with oil and heat. Add half the beef and stir-fry for 2 minutes over high heat until browned. Set aside on plate and repeat with remaining beef.
- Spray pan with oil, add beans and broccoli and stir-fry for 3 minutes, until tender.
- Add 2 tablespoons of water to the pan, cover and cook until vegetables soften but remain bright green.
- Add in corn, beef, oyster sauce and the remaining 1 tablespoon of soy sauce and basil. Stir-fry until heated through.
- Serve with steamed rice.
Do not discard the broccoli stalk; use a peeler to remove the hard outer layer then dice the remaining vegetable and add to stir-fry.
- For more heat, add a chopped red chilli to beef marinade.
- Replace beef with lean pork, skinless chicken breasts, kangaroo steak or tofu.
- Substitute frozen vegetables for fresh to save time and money if vegetables are not in season.
- Left overs can be frozen in airtight container and kept for 1-2 months or stored in fridge and eaten the next day.
- Small bowl
- Large frypan and lid
- Tongs or spatula
Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.