Mid Week - Beef Stir Fry

This is a weeknight version of your go-to takeaway beef stir-fry, minus the unhealthy amounts of oil and lots of added veg! It utilises our stir fry beef, meaning less work for you! We've added in a secret ingredient to ensure your beef remains nice and tender in the rich and savoury sauce. Serve with hot rice and that's dinner sorted!

Serves 4

Ingredients

Beef

• 500g stir-fry beef
• 1 tbsp tamari
• 1 tbsp neutral flavoured oil
• 1 tbsp corn flour
• 1/2 tsp bicarb soda

Sauce

• 125ml beef stock
• 3 tbsp tamari
• 2 tbsp Chinese cooking wine
• 1/2 tsp sesame oil
• 2 tsp sugar
• 1 tbsp corn starch

Stir-fry

• 1 brown onion, sliced
• 2 garlic cloves, finely chopped
• 1 inch ginger, minced
• 1 head broccoli, cut into florets
• 1 red capsicum, cut into strips

Method

1. Take your beef out of the fridge half an hour before you intend to cook to bring it to room temperature and avoid it stewing in the pan. Combine the tamari, 1 tbsp oil, corn flour and bicarb soda in a bowl and pour over beef. Toss to combine and set aside.
2. Make your sauce by mixing everything in a bowl and set aside.
3. Add a splash of water to your pan and once simmering add in the chopped broccoli. Place the lid on and steam for a minute or two until tender. Remove broccoli from pan and set aside.
4. Add a couple of tbsp neutral oil to the pan and once hot, add in the beef and sear on each side for a minute. It's best to do this in two batches so that you get a nice caramelisation on the beef. Try not to move it too much. Remove from pan.
5. Add in a drizzle more oil and once hot add in the onion and fry for a minute before adding in the capsicum, garlic and ginger. Cook for another minute.
6. Now add the beef and broccoli back into the pan along with the sauce ingredients and stir on medium heat until the sauce thickens. Usually 2-3 mins. 
7. Serve on a bed of hot rice or stir through some noodles.