1 large carrot, peeled, halved lengthways, thickly sliced diagonally
150g sugar snap peas, trimmed
Steamed jasmine rice, to serve
2 spring onions, thinly sliced
1 tsp sesame seeds, toasted
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.
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.
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.
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.