Asian ginger beef

Serves 6 so reduce if you need to

Prep time 25 mins
cook time 1hr 10 mins

Ingredients
3tbsp wok oil
1lb 6oz lean braising steak cut into small chunks
2 celery sticls 2 red peppers cored and chopped into chunks
14 floz hot beef or veg stock from cube
1 tbsp dark soy sauce
3cm fresh ginger grated
1/2 tsp dried red chilli
1tbsp cornflour
2 tbsp water
7oz suger snap peas halved length ways
1/2 bunch spring onion

Heat 2tbsp oil in large frying pan on hob fry beef until lightly browned. Transfer to casserole dish
Add remaining oil fry celery peppers until beginning to soften add to meat

Pour over stock add soy sauce ginger and chillies stir gently cover with foil place on low rack.

set temperture 200c (392f) and cook for 50 mins or until beef is tender. Blend cornflour with water. Stir into beef add snap peas and spring onoin. cover cook for a further 10 mins serve with Thai rice.

New here. I can't wait to try this. Would it be ok to replace beef with lamb?

Ruth w wrote:New here. I can't wait to try this. Would it be ok to replace beef with lamb?

I don't see why not,
We have to give it a new title - Asian ginger lamb.

I Have done it with chicken. Cooking time was less for chicken.

This sounds very tasty - thank you Hummingbird

Thank you very much for the recipe.
Am looking forward to trying it.
I do not understand how much ginger should be used.
What dose cm mean?
3cm ginger

Thank you.

Hi Teileann,

3cm ginger is a piece of fresh ginger 3 cms long. That would be about 1 tablespoon of ginger paste.