Ginger and garlic beef

Name: Ginger and garlic beef
Cook time: 20 min
Yield: 2

with stir fried greens and toasted cashews

Ready in around 20 mins

RECIPE FACT:

The cashew tree is large growing up to 14 m tall, with a short, often irregularly shaped trunk.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Rinse the bok choy under water and shake dry. Slice off the root end and discard. Slice into 1/2 cm slices. Slice the broccoli into small bite sized pieces.
2. TO COOK THE STIR-FRIED GREENS:

Spray a non-stick wok or frying pan with oil and place over a medium-high heat. Once hot add the broccoli and cook stirring occasionally for 3-4 mins to create a char. Open the bag of steamed brown and black rice, squeezing gently on the bag to break up any large clumps. Add to the pan with the bok choy and cook for 2-3 mins. Add the edamame and soy seasoning and cook for a further 1-2 mins. Remove from the pan, cover and keep warm.
3. TO COOK THE GINGER AND GARLIC BEEF:

Wipe out the pan, respray with oil and place over a high heat. Once hot add the ginger and garlic beef strips, season with salt and cook for 30-60 secs – don’t cook any longer as this will make them tough.
TO SERVE:

Spoon stir-fried greens and mixed rice onto plates. Top with ginger and garlic beef, pouring over any pan juices and sprinkle with toasted cashews.