Stir The Fry…. in other words Stir fry.
Now, one thing to remember, when it comes to my food is that I don’t have precise measurements in the recipes, as I feel it’s all down to judging and tasting as you go along. If you feel your food is slightly bland, then just add more. So, in this stir fry recipe, be ready to read “some, drizzle, a bunch, handful”.
In this recipe I sliced up a tender aged beef rump, but chicken will work perfectly well too.
- 1 small red cabbage
- 1 large red onion, quartered
- 200-250gr mushrooms
- a few baby corn, sliced in half
- broccoli florets
- about 3 large carrots sliced in strips
- handful of green beans
- sesame seed oil
- coconut oil
- salt pepper
- sweet chilli sauce
- 1 rump steak sliced in strips, marinating in honey and soy sauce
- yogurt, plain
- dash of cayenne pepper
- Slice the steak into strips and allow it to marinade in a honey and thick sweet and sour soy sauce marinade.
- Start prepping your veggies and place them in a dish and place them next to the stove.
- I like to use two pans when making my stir fry. One is to fry each component and the other is to collect all the veg and keep it warm.
- Drizzle some sesame seed oil and about a teaspoon of coconut oil into a hot pan and fry your different types of veggies one batch at a time. Veggies should still be crispy and slightly caramelised. After each batch, add sesame seed oil and coconut oil to the frying pan.
- After transferring each veg batch to the 2nd pan, season with a little salt and pepper. The 2nd pan should be on low heat, do not cover.
- Remember to put a bit of water when frying the broccoli and green beans, they require steam to soften.
- After you’ve collected all the fried veggies into the 2nd pan, fry the steak strips in the marinade sauce. Once done, mix it into the vegetable mix.
- Pour about 3 tablespoons of sweet chilli sauce into the stir fry. Dash with cayenne pepper and give it one last mix.
- Remember to season with more salt and pepper if need be.
- Serve as is with a dollop of yogurt, or you can spoon some of the stir fry into a warm pita bread pocket.
You’ve probably been wondering where the red, green and yellow peppers are. Well, I can’t eat red peppers due to a thyroid issue. If you’re planning on making a stir fry for guests, it’s best to ask if they can have peppers or not. With many people it can cause cramps due to unknown ulcers or thyroid issues.
It’s important to use the toasted sesame seed oil, as it gives that stir fry flavour and aroma.