Ingredients
2 tbsp. Capilano river red gum honey
2 garlic cloves, crushed
1 tsp. ginger, crushed
1 long chilli, diced
Juice from 1 lime
1/4 cup soy sauce
1/2 tsp. corn flour
2 tbsp. vegetable oil
500g lean beef strips
1 onion, sliced
1 bunch broccolini, cut into 4cm lengths
1 red capsicum, cut into thin strips
2 carrots, peeled and julienned
1 tbsp. water
2 garlic cloves, crushed
1 tsp. ginger, crushed
1 long chilli, diced
Juice from 1 lime
1/4 cup soy sauce
1/2 tsp. corn flour
2 tbsp. vegetable oil
500g lean beef strips
1 onion, sliced
1 bunch broccolini, cut into 4cm lengths
1 red capsicum, cut into thin strips
2 carrots, peeled and julienned
1 tbsp. water
Instructions
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1
Heat a large wok on a high heat and add half of the oil.
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2
Add half of the beef strips and stir-fry for 2 minutes, or until browned and cooked through. Transfer beef to a dish. Repeat with the remaining beef and set aside in dish.
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3
Heat remaining oil in the wok over a medium-high heat. Add the onion, garlic, chilli and ginger and stir-fry for 1 minute. Add the other vegetables and water and cook until vegetables are just tender.
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4
Add soy sauce, honey, lime juice and corn flour to the wok. Toss well to combine. Add beef back to wok and stir until heated through.
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5
Serve with brown rice.
