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Beef-and-vegetable stir-fry
4
Easy
30 minutes
20 minutes
Ingredients
- 500 g Woolworths free-range beef stroganoff
- 1 t bicarbonate of soda
- 4 T Woolworths Asian everything soya sauce
- 2 t white pepper
- 6 T canola or sunflower oil
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 1 head broccoli, cut into florets
- 3 carrots, peeled and cut into thin rounds
- 400 g Woolworths stir-fry noodles For the sauce:
- 4 T Woolworths Asian everything soya sauce
- 1 T cornflour
- 1 t each Woolworths freshly crushed garlic and ginger
- 3/4 cups water
Method
1. Place the beef stroganoff in a bowl with the bicarbonate of soda, soya sauce and white pepper. Using tongs, massage the beef until all the liquid has been absorbed. Set aside.
2. To make the sauce, place the soya sauce and cornflour in a jug or bowl. Mix to dissolve the cornflour, then add the chilli, garlic, ginger and water.
3. Heat half the oil in a wok or pan over a high heat until smoking. Add half the beef to the wok and cook undisturbed for 1 minute, then stir-fry until browned all over. Remove from the wok and cook the remaining beef in the same way, then remove from the pan.
4. Add the remaining oil to the wok, then add the vegetables and stir-fry for 1 minute, or longer if you prefer them softer.
5. Return the beef to the wok. Stir the sauce, then add to the wok. Gently stir through to combine and bring to a gentle simmer.
6. Place the noodles in a bowl and pour over enough boiling water to cover them. Allow to stand until soft, then drain and add to the wok. Remove the wok from the heat and gently toss through the noodles. Serve piping hot.
Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Sadiqah Assur
Photographer: Sadiqah Assur