Quick cook-ups are essential for enjoyable mid-week dining. And the best ones use up a whole selection of leftovers in the fridge. Which is why stir fries are so awesome. A little leftover meat, some veggies and a splash of soy, paired with noodles or rice – or not, if you happen to be watching the carbs (which never applies to me).
This little number is quick, tasty and rammed full of fresh veg. It even looks pretty too. It looks like a lot of work, but honestly, once the meat has marinated, it’s just 10 minutes of chopping, 10 minutes of cooking – the perfect time for cooking up a pot of rice to accompany it.
- 350g beef frying steaks, thinly sliced
- 1 red chilli, finely chopped
- 2 cloves garlic, crushed
- 2 cm stem ginger, chopped into fine sticks
- 1 small head of broccoli
- 3 spring onions, sliced diagonally
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 5 closed cup mushrooms, sliced
- 2 tbsp soy sauce
- 2 tbsp Worcester sauce
- 2 tbsp balsamic vinegar
- 1 tsp ground ginger
- 1 tsp garlic granules
What you do is:
- Make a marinade for the beef by combining the soy sauce, Worcester sauce, vinegar, ground ginger and garlic granules in a bowl. Stir until the ginger and garlic are fully mixed in. Place the sliced meet in a shallow dish and coat with the mixture, leaving it to marinate for half an hour (or longer if you have time).
- Meanwhile, prepare all the veggies so you’re ready to go. Slice the spring onions, peppers, and mushrooms. Chop up the broccoli head and blanch for 3 minutes.
- When the meat has fully marinated, put a wok or large heavy-based saucepan on a high heat until really hot. Add a splash of oil, then stir fry the beef with the chilli, crushed garlic and sliced stem ginger. 3-4 minutes should do it, until the beef is just done. Remove the beef and spicy bits with a slotted spoon and set aside. Pour the juices back into the mixing jug and keep to one side.
- Put the wok back on the heat with another small splash of oil. Add the onions and peppers and fry for 2-3 minutes. Then add the mushrooms and broccoli and fry for a further 2-3 minutes until tender but not soft. Add the meat back into the pan, mix with the veg, then top with the juices and heat for another minute.
- Serve with boiled rice (and top with a sprig of coriander if that’s your thing).