Beef and Mushroom Stir Fry

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

Ingredients

450g beef fillet cut into thin slices
60ml dark soy sauce
40ml honey
5ml crushed garlic
2.5ml crushed ginger
1/3 cabbage shredded
1 large onion sliced
20ml fresh coriander chopped

Method

  1. 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.
  2. 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.
  3. 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.
  4. Stir through the coriander just before serving.

Serve over basmati rice.


Beef Stir Fry

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

Ingredients

500g beef fillet cut into thin slices
60ml dark soy sauce
40ml honey
5ml crushed garlic
2.5ml crushed ginger
1/3 cabbage shredded
2 carrots grated
1 large onion sliced

Method

  1. 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.
  2. 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.
  3. 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 Fried Chilli Beef

The vibrant colours of this dish make it extra appealing and the flavours are super yummy.  I usually serve it on a bed or basmati rice but is equally as nice with noodles.  Its a great meal for during a busy week and if there is leftover, makes for a great lunch.

Stir Fried Chilli Beef

 

Ingredients

15ml oil
500g topside or rump steak thinly sliced
1 red bell pepper thinly sliced
2 garlic cloves chopped
5ml fresh red chilli chopped
5ml fish sauce
60ml garlic sauce
60ml fresh basil chopped

Method

  1. Heat the oil in a wok and stir fry the steak in 2 to 3 batches and set aside.
  2. Fry the garlic and chilli for 30 seconds and then add the pepper and fry for one minute.
  3. Add the fish sauce and garlic sauce and return the meat to the wok and stir through.
  4. Stir through the basil.

 

Submitted by:  Mandy Frielinghaus, Mauritius