Thai-style ginger beef

Name: Thai-style ginger beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 75 ml beef stock (or water); 1 tbsp oyster sauce; 1 tbsp nam pla fish sauce; 1 tbsp reduced salt light soy sauce; 1 tsp caster sugar; 2 nests dried flat rice noodles; 2 tbsp vegetable or sunflower oil; 200 g rump steak, thinly sliced; 2 shallots, roughly chopped; 2 clove/s garlic, finely grated; 15 g Cooks’ Ingredients Root Ginger, peeled and finely grated; 2 Cooks’ Ingredients Thai Chillies, deseeded and finely sliced; 250 g pack green pak choi, roughly sliced; 20 g pack Thai basil, leaves picked

A zingy, aromatic stir fry that’s on the table in less than 30 minutes. Leave the chilli seeds in if you like it spicy. A John Lewis Non Stick Carbon Steel Wok, 24cm makes light work of the frying.

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Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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75ml beef stock (or water)
1 tbsp oyster sauce
1 tbsp nam pla fish sauce
1 tbsp reduced salt light soy sauce
1 tsp caster sugar
2 nests dried flat rice noodles
2 tbsp vegetable or sunflower oil
200g rump steak, thinly sliced
2 shallots, roughly chopped
2 clove/s garlic, finely grated
15g Cooks’ Ingredients Root Ginger, peeled and finely grated
2 Cooks’ Ingredients Thai Chillies, deseeded and finely sliced
250g pack green pak choi, roughly sliced
½ x 20g pack Thai basil, leaves picked

In a bowl, mix the stock (or water), oyster sauce, fish and soy sauces and sugar; set aside. Prepare the rice noodles according to pack instructions. Drain, rinse and set aside.
Meanwhile, heat the oil over a high heat in a large frying pan or wok. When smoking hot, add the steak and shallots; stir fry for 2 minutes. Add the garlic, ginger and chillies; fry for 1 minute more, then add the pak choi and fry for another 1-2 minutes, until the meat is browned all over.
Add the sauce mixture to the pan and cook, stirring, for about 2 minutes until it has reduced a little. Take off the heat and stir in half of the basil leaves. Divide the noodles between bowls, top with the beef stir fry and scatter over the remaining basil.

Cook’s tip

LEFTOVERS

Oyster sauce

This condiment is commonly used in Asian cooking. Combining oyster extract and soy sauce, it has a tangy, deeply savoury fl avour with hints of caramel. It’s great in stir fries and marinades for meat, or add to stews for extra depth.

Typical values per serving when made using specific products in recipe