About:
Rustle up this rapid stir-fry for a delicious mid-week meal; get creative and experiment with using different vegetables each week
Ingredients:
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)
250g mushrooms
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)
Soy sauce
Tamarind sauce
Method:
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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.
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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.
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Add the ginger to the wok with the onions and garlic, along with the red chilli. Cook for another 3 minutes.
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Add the steak and fry until browned on each side.
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Add the peppers, mushrooms, kohl rabi and broccoli and cook until softened.
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Add the noodles, soy sauce and tamarind sauce.
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Add the spring onions, and parsley if using, and serve.
Notes
Serving Size: 2 people
Cook Time: 30 minutes (+ 15 minutes marinating)
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