15 ml olive oil
10 ml freshly grated ginger
2 birds eye chili, chopped
2 cloves of garlic, crushed
5 tablespoons soy sauce
5 tablespoons balsamic vinegar
½ cup good quality beef stock
olive oil for vegetables
2 carrots, peeled and cut into thin strips
2 cups mixed peppers; green, yellow and red, sliced into strips
½ cup mixed sprouts
15 ml olive oil for meat
400 gr beef strips
salt and black pepper
noodles to serve
peanuts to serv
First off, heat the olive oil in a wok and saute the ginger, chili and garlic. Add the liquids and allow to simmer for a few minutes. Transfer the liquid to a bowl and set aside.
Add a tablespoon or so olive oil to the wok, heat it up and stir fry the vegetables until tender but still crispy. Remove from wok and set aside.
Heat the next lot of oil, and let it get smoking hot. Add handfuls of beef strips at a time and stir fry until done.
Add the vegetables, noodles and liquids back to the wok to mix it all through.
Serve with peanuts and extra sprouts. Serves two.