Central Coast Home & Lifestyle Magazine Autumn 2022

Public Health England in association with theWelsh Government, the Scottish Government and the Food Standards Agency in Northern Ireland

Tempt your tastebuds with our tasty stirfry - Beef with leeks and snow Peas

Serves 4

ingredients method

- Rice bran oil for high heat cooking - 375 g rump steak, cut into very thin strips - 2 Cloves garlic, finely chopped - 1 stem lemon grass, white part only, finely chopped - 1 leek, white part only, thinly sliced - 2 celery sticks, thickly sliced - 6 spring onions, diagonally sliced

1. Heat the wok or pan until very hot, add 1 tblsp oil and swirl to coat sides 2. Stir-fry the beef strips, garlic and lemon grass in 2 to 3 batches over high heat for 1-2 mins or brown, remove from pan, set aside. 3. Reheat the wok, add 1 tblsp of oil, add the leek, celery and spring onions, cook 2 mins. Add the snow peas and mushrooms and stir-fry 1-2 mins or until tender. Remove the vegetables from pan, set aside. 4. Add the combined kecap manis, chilli sauce and lime or lemon juice to the wok, bring to the boil. Return all the beef and vegetables to the wok and stir-fry for 1-2 minutes, or until beef has heated through and ensure all ingredients are well coated with the sauce. 5. Toss the shredded kaffir lime leaves through the mixture and sprinkle with fish sauce, to taste. Serve.

- 150g snow peas, halved - 100g mushrooms, halved - 2 tblsp kecap manis

- 2 tblsp sweet chilli sauce - 2 tblsp lime or lemon juice - 3 Kaffir lime leaves, finely shredded - 1 tblsp fish sauce

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8 Home & Lifestyle Magazine | Autumn 2022