Like many people (or so I tell myself), my Sunday night dinner often consists of scrambled eggs on toast or something equally basic. Occasionally though, I’ll decide to get a little jazzy and try something new. Last Sunday was one of those days.
Over the weekend I found myself a yummy stir-fry recipe. I know, I know, noone should need a recipe for stir fry… but I make the SAME STIR FRY EVERY TIME and I just required a little inspiration ok? Anyway, I found this recipe on the Jamie Oliver website, and I’ve just adapted it ever so slightly to suit me. So here it is – I highly recommend trying it for yourself!
Asian-Inspired Beef and Vegetable Stir-Fry (adapted from www.jamieoliver.com)
300 g Porterhouse steak, thinly sliced
2 cloves garlic, peeled and finely sliced
1 thumb-sized piece fresh ginger, peeled and finely sliced
1 large fresh red chilli, finely sliced
200g bean sprouts
1 large capsicum, finely sliced
1 big handful snow peas, ends chopped off
1 big handful baby corn, quartered lengthways
1 big handful green beans, ends chopped off
6 spring onions, trimmed and sliced
1 bunch fresh coriander, leaves picked and roughly chopped
1. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of olive oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add bean sprouts, a good splash of soy sauce and sesame oil and the juice of half a lime for the last 30 seconds of cooking.
2. Tip the contents of the wok into a large bowl, including all the juices. Put the wok back on the heat, add a splash more oil, all the vegetables and the juice of the other half of the lime. Stir-fry for 1 to 2 minutes.
3. Return the meat to the pan to warm though, add the coriander and toss until well mixed. Serve with brown rice.
Coming into summer, stir-fries and salads are a fresh, interesting and simple way to keep your vegetable intake up. And as far as stir-fries go, this one is a great place to start – I’m serious when I say that this was one of the best stir-fries I have ever made!
I’m always on the hunt for new recipes, so let me know if you’ve got one that I should try!
p.s Pro tip – if you’ve got some heavy carnivores in your family I’d suggest increasing the meat element.