A simple and delicious stir-fry that can be on the table in under 30 minutes. This dish is packed full of flavour and is a great way to use up any leftover vegetables you have in the fridge.
Ingredients
- 1 tablespoon oil
- 500g beef stir-fry strips
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 carrot, sliced
- 150g broccoli, cut into small florets
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon cornflour
- 250ml beef stock
Method
- Heat the oil in a wok or large frying-pan over a high heat.
- Add the beef and stir-fry for 3-4 minutes until browned.
- Remove the beef from the pan and set aside.
- Add the onion, garlic, peppers and carrot to the pan and stir-fry for 3-4 minutes until starting to soften.
- Add the broccoli and continue to stir-fry for a further 2 minutes.
- Return the beef to the pan and add the soy sauce, rice wine vinegar, sugar and cornflour. Stir-fry for 1 minute until well combined.
- Pour in the beef stock and bring to the boil. Cook for 2-3 minutes until the sauce has thickened and the vegetables are cooked to your liking.
- Serve immediately with rice or noodles.
Potential changes & improvements
There are endless possibilities when it comes to stir-fries. You can really use any vegetables you have on hand. Some other great additions or substitutions include:
- Bamboo shoots
- Baby corn
- Snow peas
- Water chestnuts
- Mushrooms
- Bean sprouts
- Cashews
- Pineapple
If you want a bit of extra spice, you could also add some chilli flakes, fresh chilli or chilli sauce to the stir-fry.
What other food it works well with
Stir-fries are traditionally served with rice or noodles. However, they would also be great with some steamed potatoes or roasted sweet potatoes.
Common Mistakes
One common mistake when making stir-fries is to overcrowd the pan. This will result in the vegetables stewing rather than stir-frying. Make sure you have a pan that is large enough to accommodate all of the ingredients and that the vegetables are in a single layer so that they can get crispy and caramelised.
Another mistake is to add the vegetables to the pan in the wrong order. Harder vegetables like carrots and broccoli should be added first as they take longer to cook. Softer vegetables like beans sprouts and mushrooms can be added towards the end.
Nutritional Information
This recipe is relatively high in protein and low in carbohydrates. It is also a good source of vitamins and minerals, particularly vitamin C.
Allergens:
- Soy