Ginger beef and bean stir fry

Ingredients (serves 4) 

• 250 g fresh or frozen edamame (soy beans)
• 1 tbsp peanut or macadamia oil
• 500 g lean rump steak, thinly sliced across the grain
• 1 white onion, thinly sliced
• 3 cm piece ginger, peeled and cut into thin matchsticks
• 1 long red chilli, seeded and finely chopped
• 200 g snake beans, trimmed and sliced
• 1 red capsicum, seeded and thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp low-salt soy sauce
• 1 tbsp Chinese rice wine
• Steamed brown rice, to serve (optional)
• Spring onions (scallions), thinly sliced, to garnish (optional)

Method

Cook edamame in a saucepan of boiling water for 1 minute. Refresh under cold running water. Drain. Remove beans from pods and set aside.

Heat half the oil in a large wok over high heat. Stir-fry the beef in two batches for 2 minutes or until golden. Remove from wok and set aside.

Return wok to high heat. Add the remaining oil and the onion and stir-fry for 2 minutes. Add the ginger and chilli and stir‑fry for 30 seconds or until fragrant. Add snake beans, capsicum and 2 tablespoons water and stir-fry for 2 minutes or until vegetables are almost tender-crisp.

Return beef to the wok with the reserved edamame and the oyster sauce, soy sauce and rice wine, and stir-fry for 1 to 2 minutes or until heated through. Serve immediately on steamed brown rice, if desired, garnished with spring onions.

Recipe and images from Super Legumes by Chrissy Freer

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