Chilli and Lemongrass Beef with Spinach

Nothing beats a quick stirfry and this was no exception plus I needed a spinach fix.... lol!!

This Thai style stirfry certainly please both Noel and myself. It wasn't a heavy dishes but sure was jammed full of vitamins from not only the beef but from the vegetables as well.

After quickly marinating the beef strips the flavour still wasn't intense but it was noticable. A combination of garlic, ginger, lemongrass and crushed chilli was the base of the marinade and these were also used in the sauce. For a nice change the vegetables were quite simple with only capsicum strips, spring onion, baby spinach and fresh truss tomatoes.

Chilli and Lemongrass Beef with Spinach

Serves: 4

Points per serve: 4

400 grams lean beef strips

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon crushed chilli

2 teapsoon finely chopped lemongrass

2 tablespoons teriyaki sauce

1 tablespoon dry sherry

cooking spray

1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 teaspoon crushed chilli
2 teapsoon finely chopped lemongrass
1/2 red capsicum, sliced

4 spring onions, thickly sliced on diagonal

4 tablespoons teriyaki sauce

1/4 cup water

1 teaspoon beef stock powder

1 teaspoon cornflour

2 truss tomatoes, quatered

1 bunch baby spinach

1 bunch fresh coriander, chopped

juice of 1/4 lime, reserving remainder as slices for garnish

Combine beef, garlic, ginger, chilli, lemongrass, teriyaki sauce and dry sherry in a bowl, mix well and allow to marinate for 30 minutes (longer if time permits).

Heat a wok or large frying pan over high heat and coat generously with cooking spray, cook half the beef strips until browned and sealed completely, remove to plate. Continue with remaining beef.

Respray the same pan with cooking spray, add the additional garlic, ginger, chilli and lemongrass and stir, cooking for 1 - 2 minutes or until aromatic and sizzling. Add the capsicum and spring onions. Stirfry for a further 1 - 2 minutes. Return beef to the pan along with teriyaki sauce and combined water, beef stock and cornflour. Stirfry for 2 minutes. Once sauce has boiled add the tomatoes and spinach, tossing to coat. Squeeze over lime juice and 3/4 of the chopped coriander. Mix through and serve. Garnish with remainding coriander and lime wedges.

(click here for a printable version of this recipe)

Teriyaki Turkey Stir Fry with Egg Noodles

I cannot remember if I mentioned that it was school holidays here at the moment... nearly one week down and one more to go! I had the first three days of the week off with the children whilst Noel has had today and will have tomorrow also. We will do the same next week. I must say that I am enjoying the fact that I am only working 2 1/2 days out of the normal week. LOL!!

As we do when either of us has the day off - the person at home cooks dinner. So it was Noel's turn tonight. As per usual his dinner was yummy and filling and went down a treat with the kids (always a good thing!)

We had some turkey breast strips in the freezer, that I had bought but to date had turned my nose up to.. only as I have never eaten turkey other than Roast Turkey with all the trimmings on Christmas Day!! Normally you would only ever see turkey in the supermarkets in December but recently there are quite a few turkey products available, such as drumsticks, stir fry strips and even turkey sausages. Funnily enough they are normally found next to the Kangaroo products! Anyway with Noel in charge, turkey was on the menu.

Teriyaki Turkey Stir Fry with Egg Noodles

Serves: 6
Points per serve: 6

500 grams turkey breast, sliced and cut in half

4 tablespoons teriyaki sauce

1 teaspoon garlic crushed

1 teaspoon ginger crushed

2 packets egg noodles (400g in total)

1 tablespoon oil

4 garlic cloves, peeled and finely sliced

1 carrot, peeled and sliced thinly

1 small head broccoli cut into small florets

4 shallots, cut into 2.5cm pieces

200 grams snow peas

1/2 cup water

1 teaspoon chicken stock powder

In a bowl combine the turkey, teriyaki sauce, garlic and ginger. Mix well and allow to marinade for at least 30 minutes.

Cook noodles according to packet instructions, drain and set to the side.

Heat oil in a large wok over high heat. Add sliced garlic and stir fry for 1 minute. Add carrots and broccoli. Stirfry for another 2 minutes. Add turkey along with marinade and stir fry for 3 - 4 minutes until sealed and browned. Add shallots, snow peas and combined water and stock powder. Stirfry for another 2 minutes.

Place noodles on a platter and top with stir fry. Serve immediately.

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