Make a brilliant beef stirfry

30 March 2014

You don’t have to go out to a restaurant for delicious Eastern cuisine. This beef stirfry can be whipped up in a jiffy and let your kids give you a hand in the kitchen. It’s the perfect place to chat about their day.

You don’t have to go out to a restaurant for delicious Eastern cuisine. This beef stirfry can be whipped up in a jiffy and let your kids give you a hand in the kitchen. It’s the perfect place to chat about their day.

Serving 4 to 6 portions

Preparation time: 15 min

Cooking time: 20 min

Sauce

  • 125 ml (½ c) low-sodium soy sauce
  • 80 ml (1/3 c) water
  • 2 star anise
  • 15 ml (1 T) fresh ginger, grated
  • 10 ml (2 t) soft brown sugar

Mix all the ingredients and bring to boil, lower the temperature and simmer for 10 minutes, remove the spices with a slotted spoon.

Stirfry

  • 15 ml (1 T) peanut oil
  • 15 ml (1 T) oil
  • 300 g steak, sliced in thin strips
  • 1 large onion, quartered
  • 1 carrot, sliced in strips
  • 100 g cabbage, shredded
  • 60 ml (¼ c) yoghurt mixed with chopped cucumber and parsley

Heat some of the oil in a large saucepan or wok and fry the meat over very high heat. Put aside, heat the rest of the oil and fry the vegetables, also over high heat. Return the meat strips to the vegetables and add a spoonful of the sauce to the stir-fry. Stir-fry at a high heat until the sauce thickens. Serve with noodles, a green salad and yoghurt mixture.

Top tips

  • The water is optional, if you reduce the amount of water the sauce will be thicker and you won’t have to cook it for so long.
  • Serve the stir-fry with either white or brown rice, noodles or pasta.
  • Dish the stir-fry into bowls (or even carton containers) and let children eat with chopsticks – they’ll love trying to master the art of eating with them.

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