Don’t you just love a good stir fry? It really is a life-saver of a kitchen recipe. This savoury Stir-Fry Beef comes to the rescue enabling you to get dinner on the table in a flash. It’s quick and easy, and appeals to the whole family.
Juicy, simple veggies like red and green cabbage, sliced coloured peppers, mange tout and carrots cooked to perfection in chilli oil and garlic. Add beef strips, and the meat absorbs the vegetables wonderful juicy flavours. Complete the dish by topping it with chives and a sprinkle of toasted sesame seeds or chopped unsalted peanuts.
SPICY BEEF STIRFRY
Author: Fazila Olla-Logday
Don’t you just love a good stir fry? It really is a life-saver of a kitchen recipe. This savoury Stir-Fry Beef comes to the rescue enabling you to get dinner on the table in a flash. It’s quick and easy, and appeals to the whole family. Juicy, simple veggies like red and green cabbage, sliced coloured peppers, mange tout and carrots cooked to perfection in chilli oil and garlic. Add beef strips, and the meat absorbs the vegetables wonderful juicy flavours. Complete the dish by topping it with chives and a sprinkle of toasted sesame seeds or chopped unsalted peanuts.
Ingredients
- 500g rump steak, cut across the grain into thin strips
- 2 tablespoons peanut or sesame oil
For the sauce:
- 2 tbsp. oil
- 1 tsp garlic paste
- 1 tsp ginger paste
- ⅓. c. low-sodium soy sauce
- 1 Tbles Garlic chilli sauce
- ½-1 tsp. crushed chilli flakes
- 2 Tbsp Corn Flour mixed with ¼ cup water
For the vegetables:
- 2 Tbles Peanut or Sesame Oil
- 1 onion cubed
- 6 cups cut vegetables (see pic) of your choice. (I used red and green cabbage, mange tout, carrots and red pepper)
To Serve
- ¼ cup chopped unsalted peanuts
- Steamed medium-grain white rice, to serve
Instructions
- In a wok or large saucepan over medium-high heat, add the oil. When the oil is quite hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. If you add all the beef at one time it will stew instead of being crisp.
- Transfer to a plate.
- Heat a small saucepan over high heat;
- Add the sauce ingredients,reduce heat to medium and cook for approx 1-2 minutes.
- Add the cornflour mixture and cook, stirring, until the sauce boils and thickens.
- Set aside.
- Heat remaining oil in the same wok the the beef was cooked in over medium-high heat.
- Add the onion and carrots. Stir-fry for 2 minutes. Then add the peppers and mange tout and stir fry for another 2 minutes. Lastly stir through the cabbage and stir fry for about a minute.
- Add the stir fry sauce to the wok. Toss well to combine. Add the beef and toss until completely heated through.
Top with chopped peanuts and serve immediately with steamed white rice.
