Beef and Vegetable Stirfry

IMG_20150718_121316~2I found this recipe here, but I have adjusted some of the amounts!
Author: Sue Daoulas
Recipe type: Entree
Prep time:  20 mins
Cook time:  9 mins
Total time:  29 mins
Serves: 4
  • 500g lean beef, cut into thin strips approximately 2 inches long
  • 1 tablespoons fresh ginger, grated
  • 1 tablespoons fresh chives, chopped
  • 1 teaspoon coarse ground pepper
  • 1 cup fresh green beans, cleaned & trimmed, cut into 2 inch lengths
  • 2 carrots, julienned
  • 6 Brussel sprouts, halved
  • 1 Capsicum, sliced
  • 1 Courgette, sliced
  • 1 tablespoon Gluten free, reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds (optional)
  • 4-8 Chinese chili peppers (optional)
  1. Cut the meat and vegetables and set aside.
  2. Grate the ginger and chop the chives and set aside.
  3. Heat sesame oil in wok on high heat.
  4. Add ginger and chives to hot oil. Stir quickly and constantly for 1 minute.
  5. Add beef and pepper and continue to stir quickly and constantly until cooked (approximately 5 minutes).
  6. Remove beef from pan. Try to keep most of the ginger and chives (and chilies if using) in the pan.
  7. Add vegetables to hot pan and stir for 1-2 minutes.
  8. Pour soy sauce and vinegar over vegetables and mix well.
  9. Cover the vegetables, reduce heat to medium, and steam for 8-10 minutes (longer if you want softer vegetables).
  10. Remove lid and return beef to pan, sprinkle with sesame seeds if using, stirring constantly until meat is warm.
  11. Serve immediately over rice, or without rice if you’ve gone overboard on the veges like I did!

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