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| Ingredients :- 500g (1lb 2oz) of Hellifield Highland Beef Rump Steak or Fillet, cut ino thin strips. Marinade :- 1 teaspoon grated fresh Ginger 1 clove Garlic crushed Juice of half a Lime 1/2 teaspoon ground Turmeric 1/2 teaspoon ground Coriander 1/2 teaspoon ground Masala 2 grinds of Black Pepper Mix the marinade ingredients together and add the meat coating well with the mixture. Cover and refrigerate for 3 hours to a maximum of 12 hours. Stir-Fry Ingredients :- 3 Tablespoons of Sunflower oil & Sesame oil mixed. 1 large Onion finely sliced 125g (5oz) Sugarsnap Peas A mix of Red, Green, and or Yellow Peper, finely sliced 1 Tablespoon of chopped Mint. Instructions :- 1. Heat 1 tablespoon of oil in a wok or frying pan, fry the sliced onion until brown. Remove from the wok/pan and reserve. 2. In a tablespoon of oil, stir fry the marinated beef until brown, remove from the wok/pan and reserve. 3. Using the last spoon of oil, stirfry the pepers and sugarsnap peas for 2 minutes, return the beef and onions to the wok/pan, add the chopped mint and cook on high heat until hot. 4. Serve imeadiately with noodles or rice, with a little chopped pepper for colour. |
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