Porterhouse Steak & Vegetable Stirfry with Ginger, Garlic & Soy
- Prep time: 20 minutes
- Calories: 360
- 1 of Brown Onion
- 2 of Garlic Clove
- 1 of Ginger
- 120 g of Sugar Snap Peas
- 300 g of Porterhouse Steak (Thick-Cut)
- 1 400g Pack of Stir Fry Veg (Chopped)
- 100 g of YPI Stir Fry Sauce
- 2 1⁄2 Tsp of Chinese 5 Spice & Cornflour
Prepare Ingredients:Peel and cut 3⁄4 of the onion into 1 cm wedges (you will have left over). Peel and thinly slice the garlic and ginger. Trim the ends and remove the thin string from the sugar snap peas. Pat dry steak with paper towel, season both sides with salt. Cut steak into 1 cm strips, sprinkle with Chinese five spice & cornflour and toss well.
Heat Pan or Wok & Add Beef:Heat a large high sided frypan (or wok) over high heat. Once hot, add peanut or vegetable oil and carefully swirl around to coat the pan. Heat until very hot. Add half the beef strips, stir fry for 1-2 minutes or until beef is browned and just cooked. Transfer to a plate. Repeat with the remaining beef, cooking in batches. Remove beef and set aside.
Cook Aromatics:Heat a little more oil in the frypan over medium heat. Add the onion, ginger and garlic then stirfry for 1-2 minutes, until fragrant.
Add Veg:Add the stirfry veg and sugar snap peas, cook for 2-3 minutes or until the vegetables are just tender.
You Plate It:Add the YPI stir fry sauce and toss until well combined. Add the beef, including the juices from the pan, and combine until heated through and cooked to your liking. Season to taste and serve immediately. Enjoy!