- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stir fry
- Method: Hot Prep
- Cuisine: Asian
Ingredients
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2 tsp finely grated ginger
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2 tsp chili paste
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1/4 cup Wan Ja Shan Organic Tamari
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1/4 cup mirin
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1.5 lbs. Beef Round Steak, thinly sliced
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2 tbsp peanut oil
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1 medium red onion, cut into thin wedges
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2 zucchini, halved lengthways, thickly sliced diagonally
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1 large carrot, peeled, halved lengthways, thickly sliced diagonally
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150g sugar snap peas, trimmed
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Steamed jasmine rice, to serve
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2 spring onions, thinly sliced
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1 tsp sesame seeds, toasted
Instructions
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Combine the ginger, chili paste, 1 tbs Wan Ja Shan Organic Tamari and 1 tbs mirin in a shallow glass or ceramic dish. Add the beef and toss to coat. Combine the remaining tamari and mirin in a small bowl.
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Heat half the oil in a wok over high heat. Stir-fry beef, in batches, for 2-3 mins or until brown. Transfer to a bowl.
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Heat remaining oil in the wok over high heat. Add onion, zucchini and carrot and stir-fry for 3 mins or until softened. Add sugar snap peas and 2 tbs water. Stir-fry for 2 mins or until vegetables are tender.
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Return beef to wok. Add the tamari mixture and stir-fry for 2 mins or until heated through. Divide rice among serving bowls. Top with beef mixture, spring onion and sesame seeds to serve.
Keywords: Stir fry, tamari, vegetables