Ginger Beef & Veggie Stir-Fry

A quick, high-heat stir-fry with tender beef, crisp veg and a glossy ginger-tamari sauce — on the table in under 20 minutes.

Protein:500g beef stir-fry strips

Serves: 4 | Cooking Time: 25 min

From your box:

  • 200g broccoli, cut into florets
  • 150g carrots, thinly sliced
  • 150g zucchini, sliced
  • 1 bunch pak choy, chopped
  • 30g fresh ginger, finely grated
  • ½ bunch spring onions, sliced

Pantry:

  • 2 tbsp tamari or soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp sesame or olive oil
  • 1 garlic clove, crushed
  • 1 tsp cornflour
  • Rice or noodles to serve

  1. Mix tamari, honey, garlic, cornflour and 2 tablespoons water.
  2. Heat oil in a large wok or frying pan over high heat.
  3. Cook beef in batches until browned. Remove and set aside.
  4. Add carrot and broccoli and stir-fry for 2–3 minutes.
  5. Add zucchini, ginger and the white parts of the spring onions. Cook another 2 minutes.
  6. Add pak choy and return beef to the pan.
  7. Pour over the sauce and toss until glossy and the vegetables are just tender.
  8. Scatter with remaining spring onions and serve with rice or noodles.

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