Beef Stir-Fry

A deliciously saucy

stir fry with tender strips of beef brisket.

BEEF STIR-FRY

Prep Time: 15 mins + 2 hours for marinating

Cook Time: 10 mins

Servings: 5

GFO, DF

INGREDIENTS

Marinated Beef

• 400-500g beef brisket, thinly sliced against the grain

• 1/4 tsp bi carb soda

• 1 tsp cornflour

• 1 Tbsp water

• 1 Tbsp light soy sauce

• 1/2 tsp sesame oil  

Sauce

• 1/2 cup beef stock

• 2 Tbsp cornflour

• 3 Tbsp light soy sauce

• 1 Tbsp dark soy sauce

• 1 Tbsp rice wine vinegar

• 1/2 tsp sesame oil

• 2 Tbsp brown sugar

• 1/4 tsp black pepper

Stir-fry

• 3 Tbsp vegetable oil

• 3 cloves garlic, crushed

• 1 tsp fresh grated ginger (optional)

• 1 brown onion, sliced into thin wedges

• 4-5 cups chopped stir-fry vegetables (see notes)

To Serve

• steamed jasmine rice

• sesame seeds for garnish (optional)

METHOD

Prep

• Trim the excess fat from the brisket and slice it against the grain, into thin 3-4 mm strips. Add beef strips to a bowl with the rest of the marinade ingredients and mix together well. Cover and refrigerate for 1 hour or up to 24 hours.

• Just before you're ready to cook, take the beef out of the fridge to bring it closer to room temp. You might also want to put your rice on now so it's ready in time. Add the stock and cornflour to a bowl or jug. Stir to combine the add the rest of the sauce ingredients and set aside.

• Crush the garlic and grate the ginger (if using). Prep the onion and the the rest of the veggies.

Cook

1. Heat a large wok or frypan over high heat then add 1-2 Tbsp of oil. Add in half of the beef, making sure that you spread the meat out in the wok and let it sear on each side. When it's done, transfer to a plate, add in a little extra oil and cook the 2nd batch of beef. This should only take a few mins.

2. Bring the heat back up to high and add in another Tbsp of oil if there's not much left. Add in the onion, garlic and ginger (if using) and stir fry for 30 secs. Add in any harder vegetables (carrot, broccolini stalks) stirring for 1-2 minutes then quick-cooking veggies for a minute.

3. Give the sauce a quick stir/whisk to combine the ingredients then add it into the wok with the veggies. Stir and let it thicken for a minute or 2 then add the beef strips back into the wok.

4. Stir until the sauce is coating the meat & veggies- it should be thick and glossy. Add in another Tbsp or 2 of water, if it becomes too thick. Serve into bowls over steamed rice.

NOTES

• Beef: I find it easier to trim the fat of the beef and slice it into even thin strips, if the beef is partially-frozen. I usually put it in the freezer for an hour or so OR if it’s already been frozen, I’ll prep it when it’s partially defrosted. You could also use blade, rump, round or even chuck for this recipe, as long as you give it the time to marinate.

• Meat: You can make this dish with lamb, pork or chicken. Leave out the bi-carb soda if using chicken.

• Vegetables: Choose stir-fry veggies that are in season. This works well with carrot, capsicum, broccoli, beans, snow peas, baby corn, bok choy, mushrooms, cabbage etc

• Dietary: For Gluten-free, ensure that your sauces are all GF. For Meat- free, omit the beef and stir fry 8 cups of veggies in the sauce.

• Flavour boost: Add sriracha, chilli, extra pepper or more ginger to boost the flavour. I usually wait until the final minute of cooking add it in and taste as I go.

• Leftovers: Store in the fridge for 2 days, reheat in the microwave. This recipe can be frozen but is best eaten fresh.