Ginger beef and bean stir-fry
It is the perfect quick and easy week night main. Both hearty and delicious, this sensational beef stir fry is sure to become a favourite!
Recipes and images from Superlegumes by Chrissy Freer, published by Murdoch Books (RRP $29.99).
250g fresh or frozen edamame (soy beans)
1 tablespoon peanut or macadamia oil
500g lean rump steak, thinly sliced across the grain
1 white onion, thinly sliced
3cm piece ginger, peeled and cut into thin matchsticks
1 long red chilli, seeded and finely chopped
200g snake (yard-long) beans, trimmed and sliced
1 red capsicum (pepper), seeded and thinly sliced
2 tablespoons oyster sauce
1 tablespoon low-salt soy sauce
1 tablespoon Chinese rice wine
Steamed brown rice, to serve (optional)
Spring onions (scallions), thinly sliced, to garnish (optional)
- Cook the edamame in a saucepan of boiling water for 1 minute. Refresh under cold running water. Drain. Remove the beans from the pods (discard pods) and set aside.
- Heat half the oil in a large wok over high heat. Stir-fry the beef in two batches for 2 minutes or until golden. Remove from the wok and set aside.
- Return the wok to high heat. Add the remaining oil and the onion and stir-fry for 2 minutes. Add the ginger and chilli and stir‑fry for 30 seconds or until fragrant. Add the snake beans, capsicum and 2 tablespoons water and stir-fry for 2 minutes or until the vegetables are almost tender-crisp.
- Return the beef to the wok with the reserved edamame and the oyster sauce, soy sauce and rice wine and stir-fry for 1–2 minutes or until heated through. Serve immediately on steamed brown rice, if desired, garnished with spring onions.
Snake beans, also known as Chinese long beans or yard-long beans, are dark green and crunchy. If you can’t find them, substitute regular green beans.