Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Combine beef strips with 2 tbsp of the Cantonese Stir-Fry Sauce. Set aside to marinate for 10 minutes while preparing the vegetables
- Heat 1 tbsp oil in a wok over high heat, add meat in batches, stir-fry until browned. Transfer to a plate
- Add remaining oil and add onion and ginger. Stir-fry for 3 minutes
- Add capsicum and broccoli, cook for a further 2 minutes
- Return beef to wok and toss to mix well. Pour in remaining sauce and cook until meat and vegetables are cooked through
- Serve with steamed jasmine rice. Garnish with cashews and green onions
Tips & Hints:
- Use a tender cut of beef such as sirloin or fillet steak.
- Substitute beef with chicken breast, lamb fillet or cubes of tofu.
- Use any firm vegetables such as carrot, broccolini or any Asian vegetable.
- Combine beef strips with 2 tbsp of the Cantonese Stir-Fry Sauce. Set aside to marinate for 10 minutes while preparing the vegetables
- Heat 1 tbsp oil in a wok over high heat, add meat in batches, stir-fry until browned. Transfer to a plate
- Add remaining oil and add onion and ginger. Stir-fry for 3 minutes
- Add capsicum and broccoli, cook for a further 2 minutes
- Return beef to wok and toss to mix well. Pour in remaining sauce and cook until meat and vegetables are cooked through
- Serve with steamed jasmine rice. Garnish with cashews and green onions
Tips & Hints:
- Use a tender cut of beef such as sirloin or fillet steak.
- Substitute beef with chicken breast, lamb fillet or cubes of tofu.
- Use any firm vegetables such as carrot, broccolini or any Asian vegetable.
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