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, 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:

Slice the root end off the bok choy and discard, then separate the leaves. Slice any larger leaves in half vertically through the leaf and root. Cut the broccoli into small bite sized pieces. Slice the spring onion finely on the diagonal.
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. Add the bok choy and cook for 1-2 mins. Open the bag of steamed mixed rice, squeezing gently on the bag to break up any large clumps and add to the pan then cook for 1-2 mins. Pour in the 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 beef strips and cook for 60-90 secs. Add the spring onion and the ginger and garlic sizzle sauce and cook for 30-60 secs.
TO SERVE:

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