We often enjoy a stir fry for dinner which I make with a variation of veggies, cabbage and onion being the standard “base” veggie ingredients and either steak or chicken which I marinade in soy sauce, honey, garlic and ginger. It is always a hit but I thought it would be nice to try something a little different and substituted the honey with sweet chilli sauce and added coriander.
Beef and Mushroom Stir Fry
450g beef fillet cut into thin slices
60ml dark soy sauce
5ml crushed garlic
2.5ml crushed ginger
1/3 cabbage shredded
1 large onion sliced
20ml fresh coriander chopped
- Place the beef, soy, chilli sauce, 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.
- Stir through the coriander just before serving.
Serve over basmati rice.