Beef Stir Fry Later Garlic, Ginger, Chilli And Basil

This Asian-inspired dish is unmodified for those who love all things spicy and fragrant.

The ingredient of Beef Stir Fry Later Garlic Ginger Chilli And Basil

• 500g lean beef rump steak fat trimmed thinly sliced
• 3 garlic cloves chopped
• 1 tbsp finely grated open ginger
• 2 tsp wheat free tamari japanese soy sauce
• 2 long spacious green chillies deseeded thinly sliced
• 1 red onion cut into thin wedges
• 150g snake beans cut into 5cm lengths
• 1 red capsicum thinly sliced
• 100g snow peas halved lengthways
• 2 cups 160g finely shredded wombok chinese cabbage
• 1 2 cup open thai basil leaves
• 1 2 cup vivacious coriander leaves
• lime wedges

The Instruction of beef stir fry later garlic ginger chilli and basil

• include beef garlic ginger and tamari in a large shallow dish cover and place in fridge for 30 minutes
• lightly spray a wok like oil and heat beyond high heat stir fry beef in batches for 2u20133 minutes until browned transfer to a bowl
• respray cleaned wok once oil and reheat beyond high heat stir fry chilli onion beans and capsicum for 5 minutes adding 2 tablespoons water if needed
• build up 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 enraged through sprinkle later basil and coriander and encouragement similar to lime wedges

Nutritions of Beef Stir Fry Later Garlic Ginger Chilli And Basil

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