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© 2020 Ching He Huang. All rights reserved.

Minced Beef And Green Pepper Stir-Fry

Serves : 2 Preparation 5 mins Cooking 9 mins Total 14

Nutrition facts: 348.00 calories 31.80g protein 22.70g carbs 11.10g sugars 15.10g fat 4.00g 5.20g fibre 800.00mg sodium

Ingredients: 1 tablespoon Groundnut oil 3 fat cloves, finely chopped Garlic 1, deseeded and finely chopped Red cayenne chilli 1 inch of fresh root, peeled and grated Ginger 1 medium, top and tailed, sliced in half lengthways and then on the angle into thick strips Carrot 15, sliced in half Cherry tomatoes 1 large, deseeded, sliced into strips on the angle Green pepper 1, sliced on the angle for garnish Spring onion 250g Minced beef For the stir fry sauce: 50ml Cold water 1 tablespoon, or dry sherry Shaosing rice wine 1 tablespoon Low sodium light soy sauce 1 tablespoon Dark soy sauce 1 teaspoon Toasted sesame oil 1 teaspoon Chilli oil 1 tablespoon Cornflour A super easy and tasty dish using leftover ingredients.

Minced Beef And Green Pepper Stir-Fry

Serves : 2
Preparation time 5 Minutes
Cooking time 9 Minutes

per serving

Cals

348.00

Protein (g)

31.80

Carbs (g)

22.70

Sugars (g)

11.10

Fat (g)

15.10

Sat Fat (g)

4.00

Fibre (g)

5.20

Sodium (mg)

800.00

beef

Source from

Ching He Huang Web Site

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About the recipe

A super easy and tasty dish using leftover ingredients.

Ingredients

Groundnut oil - 1 tablespoon
Garlic - 3 fat cloves, finely chopped
Red cayenne chilli - 1, deseeded and finely chopped
Ginger - 1 inch of fresh root, peeled and grated
Carrot - 1 medium, top and tailed, sliced in half lengthways and then on the angle into thick strips
Cherry tomatoes - 15, sliced in half
Green pepper - 1 large, deseeded, sliced into strips on the angle
Spring onion - 1, sliced on the angle for garnish
Minced beef - 250g

For the stir fry sauce

Cold water - 50ml
Shaosing rice wine - 1 tablespoon, or dry sherry
Low sodium light soy sauce - 1 tablespoon
Dark soy sauce - 1 tablespoon
Toasted sesame oil - 1 teaspoon
Chilli oil - 1 teaspoon
Cornflour - 1 tablespoon

Steps

Into a bowl, combine all the ingredients for the stir-fry sauce and mix well. Set to one aside.
Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Give the oil a swirl and then in with the garlic, ginger and chilli and fry for a few seconds to release their aroma, then add in the beef mince. And as the mince starts to brown, add in the carrots and cook together for 1 minute, tossing and stirring. Then add in the green peppers and then tomatoes and followed by the stir-fry sauce.
Bring the sauce to the bubble and coat all the vegetables well, whilst tossing and stirring gently. As the sauce starts to thicken and the vegetable soften, keep stirring gently to coat all the ingredients. Then take it off the heat and add a final garnish of sliced spring onions.

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Ingredients

Groundnut oil - 1 tablespoon
Garlic - 3 fat cloves, finely chopped
Red cayenne chilli - 1, deseeded and finely chopped
Ginger - 1 inch of fresh root, peeled and grated
Carrot - 1 medium, top and tailed, sliced in half lengthways and then on the angle into thick strips
Cherry tomatoes - 15, sliced in half
Green pepper - 1 large, deseeded, sliced into strips on the angle
Spring onion - 1, sliced on the angle for garnish
Minced beef - 250g

For the stir fry sauce

Cold water - 50ml
Shaosing rice wine - 1 tablespoon, or dry sherry
Low sodium light soy sauce - 1 tablespoon
Dark soy sauce - 1 tablespoon
Toasted sesame oil - 1 teaspoon
Chilli oil - 1 teaspoon
Cornflour - 1 tablespoon