Stir Fry is one of my favourites. It’s packed full of delicious rainbow vegetables and it’s quick and easy to whip up. This is how I make it.
500 grams of beef, chicken or pork (sliced in thin strips)
– Tip for beef: I tried the regular stir fry beef you can buy but it always tastes tough. Instead, I get rump and ask the butcher (even at Coles or Woolies) to trim the fat and slice it thinly for me. Tastes so much better!
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon garlic paste (or fresh ginger cut up finely)
1 teaspoon of ginger paste (or fresh ginger cut up finely)
1 onion cut into slither lengths
Vegetables of choice, cut into even size strips (my favourites are broccoli, carrot and capsicum)
Packet of vermicelli or Singapore noodles
2 teaspoons of soy or oyster sauce
2 tablespoon of sweet chilli sauce
2 tablespoons of lime or lemon juice
1. Heat oil in frypan or wok.
2. Add meat and brown, and then set aside.
3. Add a drizzle of olive oil into the frypan and then ginger, garlic and onion and fry for a minute.
4. Add remaining vegetables and cook for 2-4 minutes until warmed through but still firm.
5. Add cooked meat to the vegetables and cook for another 2 minutes.
6. In a small bowl, mix together the soy or oyster sauce, sweet chilli sauce and lemon or lime juice. Add this mixture to the stir fry mix.
7. Prepare noodles as per pack and either toss the cooked noodles through the stir fry or place noodles in a bowl and add vegetable mix on top.