Who doesn’t love a stir-fry? If you’re a long-time lover of the signature mix of sweet, spicy, and salty, then you are going to love this simple dish. Lightly marinated beef teamed with yellow zucchini and snow peas, the saying rings true — variety really is the spice of life.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Snow Peas, trimmed
Red Chili Pepper
Vegetarian Oyster Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Prep: Wash and dry all produce. Bring 2 cups salted water in a medium pot to a boil. Cut the zucchini in half lengthwise then into 1/4-inch pieces. Mince or grate the garlic. Peel, then mince 1 tbsp ginger. Finely chop the chili, removing the seeds if you prefer less heat, if using.
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Sear the beef strips: Season the beef strips with salt and pepper. Heat a large non-stick pan over high heat. Add a drizzle of oil, then the beef strips. (TIP: Do not crowd the pan — you want to get a nice brown colour on the beef, so work in batches if necessary to prevent steaming!) Cook until browned, 1 min per side. Transfer the beef to a plate.
Cook the veggies: Add another drizzle of oil to the same pan. Add the snow peas, garlic and ginger. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
Add the oyster sauce, soy sauce, sugar, beef and zucchini. Stir until zucchini is tender, 2-3 min.
Finish and serve: Fluff the rice with a fork. Divide the rice between bowls and top with the ginger beef stir-fry. For spice-loving adults, sprinkle with as much chili as you would like. Enjoy!