500g (1lb 2oz) of Hellifield Highland Beef Rump Steak or Fillet, cut
ino thin strips.
1 teaspoon grated fresh Ginger
1 clove Garlic crushed
Juice of half a Lime
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Coriander
1/2 teaspoon ground Masala
2 grinds of Black Pepper
Mix the marinade ingredients together and add the meat coating well
with the mixture. Cover and refrigerate for 3 hours to a maximum of
Stir-Fry Ingredients :-
3 Tablespoons of Sunflower oil & Sesame oil mixed.
1 large Onion finely sliced
125g (5oz) Sugarsnap Peas
A mix of Red, Green, and or Yellow Peper, finely sliced
1 Tablespoon of chopped Mint.
1. Heat 1 tablespoon of oil in a wok or frying pan, fry the sliced
onion until brown. Remove from the wok/pan and reserve.
2. In a tablespoon of oil, stir fry the marinated beef until brown,
remove from the wok/pan and reserve.
3. Using the last spoon of oil, stirfry the pepers and sugarsnap peas
for 2 minutes, return the beef and onions to the wok/pan, add the
chopped mint and cook on high heat until hot.
4. Serve imeadiately with noodles or rice, with a little chopped pepper