This stir fry recipe is ideal for a quick, healthy and tasty mid week meal.
4 people10 minutes15 minutes
broken into small florets
1 - Red Pepper
50mlReduced Salt Soy Sauce
150gSuperValu Button Mushrooms
1stickSuperValu Fresh Ginger
(approx. thumb-sized) peeled and grated
shelled and deveined (ask your SuperValu fishmonger to do this for you?
2 - SuperValu Scallions
225gSuperValu Sirloin Stir Fry Strips
cut into 2.5cm- thick strips
100gSuperValu Basmati Rice
or brown rice
1bunchSuperValu Fresh Coriander
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.