Last night’s dinner was created from left over fillet steak that I had in the fridge and a couple of extra remaining carrots from Carrot Cake Cupcakes I made on Tuesday (recipe coming up soon), plus a few other ingredients and it was seriously yummy served over basmati rice – there is just enough left for lunch today. The base marinade for most of my stir fries is always soy sauce, honey, garlic and ginger with a variation on the veggies, depending on what is in the fridge.
Beef Stir Fry
500g beef fillet cut into thin slices
60ml dark soy sauce
5ml crushed garlic
2.5ml crushed ginger
1/3 cabbage shredded
2 carrots grated
1 large onion sliced
- Place the beef, soy, honey, garlic and ginger in a bowl and mix to combine. Let marinate for 30 minutes, the fillet will soak up all the soy.
- Heat a little sunflower or grape seed oil in a wok until very hot, add the beef and stir fry for no longer than 2 minutes. Remove the beef with a slotted spoon and reduce the liquid left in the wok by half and pour over the meat.
- Add a little more oil to the wok, add all the vegetables and stir fry until tender but still crispy and add the beef back and stir into the vegetables to heat through.