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Shaking beef strips

Name: Shaking beef strips
Cook time: 20 min
Yield: 2

with Vietnamese style vegetables and crispy rice

Ready in around 20 mins

RECIPE FACT:

This dish is called ‘shaking’ beef because it’s usually made in a wok which is shaken around as it cooks. You can use this technique too if you like and have strong arms.

Nutritional Info:

Energy: 2282kj (546Kcal)
Protein: 41g
Carbohydrate: 50g
Fat: 18g
Contains: Gluten, Peanuts, Fish, Soy

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and grate the carrot and place in a salad bowl. Using half the cucumber, make ribbons by pulling a peeler the full length along the cucumber, rotating the cucumber after each peel. Add to the salad bowl with the mung beans. Remove the mint leaves from their stalks and add to the salad bowl. Roughly chop the coriander including the stalks and add half to the salad bowl. Just before serving pour in the Vietnamese dressing.
2. TO COOK THE CRISPY RICE:

Finely slice the spring onion on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed brown and black rice, squeezing gently on the bag to break up any large clumps. Once the pan is hot add the spring onion, rice and season with salt. Cook for 4-5 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE SHAKING BEEF:

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

Spoon rice and Vietnamese vegetables into bowls. Top with shaking beef, pouring over any pan juices. Sprinkle over toasted peanuts and shallots and remaining coriander.