Spiced Beef Stir Fry Topped With Spring Onion And Coriander Recipes

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.