Rustle up this rapid stir-fry for a delicious mid-week meal; get creative and experiment with using different vegetables each week
For the marinade:
2 tbsp sesame oil
2 tbsp soy sauce
Generous pinches of black pepper
Thumb piece of fresh ginger (finely chopped)
2 cloves of garlic (crushed)
For the stir fry:
1 large skirt, flat iron or chuck steak (cut into thin strips)
2 onions (finely chopped)
2 cloves of garlic (finely chopped)
1 thumb piece of ginger (finely chopped)
1 chilli (finely chopped)
2 tsp sesame oil
1 large kohl rabi (cut into thin matchsticks)
2 generous handfuls of kale or spinach
2 peppers (cut into strips)
1 pack of tender stem broccoli or purple sprouting broccoli (thinly sliced)
Bunch of spring onions (finely sliced)
Generous handful of parsley (optional)
Combine the marinade ingredients in a bowl with the strips of steak. Leave covered for at least 15 minutes, or longer if you have time.
Add the sesame oil to a frying pan or wok on a medium heat. Add the chopped onions and allow to soften for a few minutes. Then add the garlic, mix and allow to soften further for another 5 minutes or so.
Add the ginger to the wok with the onions and garlic, along with the red chilli. Cook for another 3 minutes.
Add the steak and fry until browned on each side.
Add the peppers, mushrooms, kohl rabi and broccoli and cook until softened.
Add the noodles, soy sauce and tamarind sauce.
Add the spring onions, and parsley if using, and serve.
Serving Size: 2 people
Cook Time: 30 minutes (+ 15 minutes marinating)