Stir-frying is a healthy and easy way to cook. It is important
to measure the oil by the teaspoon or tablespoon and use
the minimum amount necessary. You can stir-fry in water,
stock or wine to reduce the fat content further.

500 g (1 lb) lean beef fillet 1 tablespoon sesame oil | |
1 garlic clove, finely chopped 1 lemon grass stalk, finely shredded | |
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped 1 red pepper, cored, deseeded and thickly sliced | |
1 green pepper, cored, deseeded and thickly sliced 1 onion, thickly sliced | |
2 tablespoons lime juice freshly ground black pepper |
Stir-frying is a healthy and easy way to cook. It is important to measure the oil by the teaspoon or tablespoon and use the minimum amount necessary. You can stir-fry in water, stock or wine to reduce the fat content further.
1. | Cut the beef into long, thin strips, cutting across the grain. |
2. | Heat the oil in a wok or large frying pan over a high heat. Add the garlic and stir-fry for 1 minute. |
3. | Add the beef and stir-fry for 2-3 minutes until lightly coloured. Stir in the lemon grass and ginger and remove the pan from the heat. Remove the beef from the pan and set side. |
4. | Add the peppers and onion and stir-fry for 2-3 minutes until the onions are just turning golden brown and are slightly softened. |
5. | Return the beef to the pan, stir in the lime juice and season to taste with pepper Serve with boiled noodles or rice, if liked. |
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