Mid Week - Beef Stir Fry

by Olivia McCrimmon June 22, 2022 2 min read

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



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


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


  • 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


  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.

Leave a comment

Comments will be approved before showing up.

Also in Mid-Week Meals

Mid Week - Korean Chicken Stir Fry
Mid Week - Korean Chicken Stir Fry

by Olivia McCrimmon June 22, 2022 1 min read

With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
Mid Week - Italian sausage meatballs in sugo with polenta
Mid Week - Italian sausage meatballs in sugo with polenta

by Olivia McCrimmon June 22, 2022 2 min read

Quick, easy, tasty: tick, tick, tick. This week, we've adapted an Adam Liaw recipe for sausages (squeezed out and rolled into balls) cooked in tomato sugo. After all, what is a sausage if not a large meatball in a casing? We served with polenta but it would be just as good with pasta or crusty bread. 
Mid Week - Palestinian Chicken with Sumac and Onion
Mid Week - Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon June 22, 2022 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!