BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES
The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
Total Time 40 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
- Pick and roughly chop the coriander, then thinly slice the steak.
- Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
- Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
- Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
- Tip the contents of the wok into a large bowl, including all the lovely juices.
- Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
- Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
- Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
Nutrition Facts : Calories 529 calories, FatContent 20.6 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 58 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.6 g salt, FiberContent 4.5 g fibre
STIR-FRY VEGETABLES | JAMIE OLIVER RECIPES
There are so many things to love about this stir-fry recipe – it's quick, tasty and full of goodness
Total Time 15 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Crush the garlic and finely slice the chilli and spring onion. Peel and finely slice the red onion, and mix with the garlic, chilli and spring onion.
- Shred the mangetout, slice the mushrooms and water chestnuts, and mix with the shredded cabbage in a separate bowl to the onion mixture.
- Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chilli and onion mix. Stir for just 2 seconds before adding the other mix. Flip and toss the vegetables in the wok if you can; if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with sea salt and black pepper.
- After a minute or two, the vegetables should have begun to soften. Add the soy sauce and 1 teaspoon of sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.
Nutrition Facts : Calories 100 calories, FatContent 2.4 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 1.87 g salt, FiberContent 1.6 g fibre
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