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Ginger beef stir-fry with zoodles

Ginger beef stir-fry with zoodles

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Sunflower oil

2 tsp, or canola variety

Beef rump steak, raw

320 g, (Buy 400g) fat trimmed, thinly sliced

Garlic

2 clove(s), thinly sliced

Fresh ginger

1 tbs, (4cm piece) shredded

Mushrooms

300 g, sliced

Sugar snap peas

400 g, halved

Reduced salt soy sauce

2 tsp

Zucchini

3 large, cut into spirals (zoodles, see Notes)

Instructions

  1. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry beef, in 2 batches, for 3 minutes or until browned. Transfer to a plate.
  2. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry garlic, ginger and mushrooms for 1 minute. Add sugar snap peas and stir-fry for 2 minutes or until tender. Return beef to pan with soy sauce. Toss to combine.
  3. Meanwhile, fill a saucepan with 3cm of water and bring to the boil. Cook zucchini, covered, for 1-2 minutes or until just tender (see tip). Drain. Top zucchini with stir-fry to serve.

Notes

TIPS: • Use a spiralizer (available online at ww.com/au/shop) or julienne peeler to cut zucchini into spirals (zoodles). Alternatively, use a mandoline or vegetable peeler to cut zucchini into thin ribbons, then cut ribbons into strips. • You only need a little water to cook the zoodles so they steam and hold their shape. • Add it: 1 carrot (thinly sliced) with mushrooms in Step 2. • Swap it: Beef for pork fillet.

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