Simple Stir-Fry
Ingredients
- 600 g meat I usually use rump steak or chicken breast
- 1 large onion cut into 0.5 cm slices
- 1 small head broccoli cut into florets
- 40 snow peas trimmed
- 1 bunch Asian greens cut into 1.5cm pieces
- Vegetable oil for frying
- 1 cup boiling water less if you prefer less sauce
- Sesame oil for serving
- Marinade
- 2 cloves garlic minced
- 2 tsp grated ginger mine comes from a jar
- 2 tbsp cornflour
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar or apple cider vinegar optional
Instructions
- Thinly slice meat and put it into a glass/stone/ceramic mixing bowl
- Put garlic, ginger, cornflour, soy sauce and rice wine vinegar into a mixing bowl and stir with meat to combine
- Heat vegetable oil in a large frying pan or wok on medium-high heat and sauté onions for about 2 minutes or until soft
- Add meat and fry until just cooked through, stirring occasionally
- Add water to meat and heat until boiling. It will mix with the cornflour in the meat to make a sauce
- Without putting the heat out, put the meat into a fresh mixing bowl
- Add the vegetables into the frying pan and heat until just cooked through and still crisp, stirring occasionally
- Add meat back into the frying pan and mix with vegetables until sauce is bubbling
- Sprinkle with sesame oil to serve
Notes
- If the sauce is too watery after Step 4, mix 1 heaped teaspoon of cornflour and 2 tablespoons of cold water in a mug and pour into the frying pan. Stir to incorporate with the meat and as the liquid heats up, the sauce should thicken
- Want to feed more people? Just add more meat and veg! I use about 150g of meat per person for dinner and about 100g for lunch