Prawn, Beef and Vegetable Stir-Fry

by SuperValu

This stir fry recipe is ideal for a quick, healthy and tasty mid week meal.

4 people 10 minutes 15 minutes

Ingredients

250 ml Beef Stock
0.5 head Broccoli broken into small florets
70 g Frozen Peas thawed
2 cloves Garlic sliced
1 tbsp Rapeseed Oil
1 - Red Pepper thinly sliced
50 ml Reduced Salt Soy Sauce
150 g SuperValu Button Mushrooms sliced
1 tsp SuperValu Cornflour
1 small SuperValu Courgette thinly sliced
1 stick SuperValu Fresh Ginger (approx. thumb-sized) peeled and grated
225 g SuperValu Prawns shelled and deveined (ask your SuperValu fishmonger to do this for you?
2 - SuperValu Scallions sliced
225 g SuperValu Sirloin Stir Fry Strips cut into 2.5cm- thick strips
1 tbsp Water

Stir fries cook very quickly, so get all your ingredients measured out and prepared before you start to cook.
First, cook the rice according to the instructions on the packet and keep warm.
Heat the stock and the soy sauce in a small saucepan. Place the water and cornflour in a small bowl and stir to combine. Whisk 1 or 2 tablespoons of the hot stock into the cornflour mixture, then pour this into the rest of the stock, whisking until smooth. Bring to the boil and let it bubble for 1 minute, until it has started to thicken, then remove from the heat.
Heat the oil in a wok or large frying pan until it’s smoking hot. Add the prawns, beef and broccoli and cook for 1 or 2 minutes, stirring constantly. Add the remaining vegetables, garlic and ginger cook for 2 minutes more, still stirring constantly. Lastly, stir in the stock and cook until everything is piping hot.
Divide the rice between four shallow bowls and spoon the stir-fry on top. Garnish with fresh coriander and serve.