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Beef Stir-fry with Crisp Parsnips

Wonderful crisp shreds of parsnip add extra crunchiness to this unusual stir-fry - a great supper dish to share with friends.

ingredients

serves 4
350 g (12 oz) parsnips
450 g (1 lb) rump steak
450 g (1 lb) trimmed leeks
2 red peppers, seeded
350 g (12 oz) courgettes
90 ml (6 tbsp) vegetable oil
2 garlic cloves, crushed
45 ml (3 tbsp) hoisin sauce
salt and ground black pepper

method

1. Peel the parsnips and cut in half lengthways. Place the flat surface on a chopping board and cut them into thin strips. Finely shred each piece. Rinse in cold water and drain thoroughly. Dry the parsnips on kitchen paper, if necessary.

2. Cut the steak into thin strips. Split the leeks in half lengthways and thickly slice at an angle. Roughly chop the peppers and thinly slice the courgettes.

3. Heat the oil in a preheated wok or large frying pan. Fry the parsnips until crisp and golden.You may need to do this in batches, adding a little more oil if necessary. Remove with a slotted spoon and drain on kitchen paper.

4. Stir-fry the steak in the wok or frying pan until golden and cooked through.You may need to do this in batches, adding more oil if necessary. Remove and drain on kitchen paper.

5. Stir-fry the garlic, leeks, peppers and courgettes for about 10 minutes, or until golden brown and beginning to soften but still retaining a little bite. Season the mixture well.

6. Return the meat to the pan with the hoisin sauce. Stir-fry for 2 - 3 minutes, or until piping hot. Adjust the seasoning and serve with the crisp parsnips piled on top.

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