Stir fry Beef with Garlic and Pepper Sauce

Posted: January 16, 2012 in Meat, Steak, Stir-fry
Tags: , , , , , ,

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Stir fry is one of those meals that I put on my meal plan every week, because it’s quick, healthy and tasty. It’s also one of those meals that can be jazzed up and made lots of different ways. Variety is the spice of life they say! I like to prepare the veggies while the kids sleep, so all I have to do is literally toss them in the pan and put on some rice. It’s also an excuse to try out my new stir fry cast iron pan that Mr J got me for Christmas. I’m not much of a teflon fan. So when our electric wok started to peel I quit cooking in it. Who knows what we could otherwise be eating. I am working towards all of our cookware being high quality stainless steel. However I’m told that stir fry tastes better in the cast iron pan. I must say it is easier to clean then the electric wok, in terms of weight and doesn’t take up bench space, which I’m loving! The only thing with cast iron is that it rusts very easily. So as soon as you have washed it, dry it and lightly season with some oil before storing.

Stir fry Beef with Garlic and Pepper Sauce

Recipe By: Adapted from Mammaria taste forum
Serving Size: 4
Cuisine: Chinese
Main Ingredient: Beef
Categories: Stir Fry, Weekday meal easy

-= Ingredients =-
2 Tbsp peanut oil
1 each brown onion ; halved, thinly sliced
1 carrot, cut into batons
1 green capsicum, cut into batons
3 large mushrooms, sliced
2 each garlic cloves ; crushed
600 g beef fillet or rump steak ; trimmed, thinly sliced
2/3 cup beef stock
3/4 tsp cornflour
1 1/2 tsp cracked black pepper
1 Tbsp soy sauce
1 Tbsp hoisin sauce

-= Instructions =-
Heat a wok over medium heat until hot. Add 3 tsp oil and swirl to coat. Add onion and garlic and stir fry for 1-2 minutes or until softened. Transfer to a bowl. Increase heat to high, add 3 tsp oil and half the beef. Stir fry 2-3 minutes or until browned.
Remove to a clean bowl. Repeat with remaining oil and beef. Blend together 1 Tbsp of stock and cornflour. Combine mixture with remaining stock, pepper, soy and hoisin sauce. Pour into wok. Cook, stirring, for 3 minutes or until sauce comes to the boil. Cook carrots for a minute before adding capsicum and finally mushrooms. Return beef and onion mixture to wok and stir fry for 2 minutes or until heated through. Serve with rice.

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Comments
  1. Have had this a couple of times now and the chief taster and I have enjoyed it each time.

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