Ingredients
For the stir-fry
- 500g (1lb) beef fillet steaks
- Freshly ground black pepper
- 3 tbsp peanut oil
- 1 Spanish onion, quartered
- 2 spring onions, chopped
- 200g (6oz) green beans, halved OR snow peas if preferred
- 2 stalks broccolini, separate florets, slice stalks
- 10 small button mushrooms, quartered
- 4 garlic cloves, sliced thinly
- 4 slices fresh ginger, diced
For the teriaky sauce
- ½ cup tamari
- 1 cup brown rice
- ¼ cup honey
- 1 tbsp brown sugar
Tender beef stir-fry with brown rice
It may seem like a more expensive option, but a 500g fillet goes a long way if you add more vegetables to your dish. It will not only come close to satisfying the recommended requirement of 5 servings of vegetables per day, but will remain soft as butter and tickle your tastebuds pink! Serve with brown rice for more wholesome goodness.
Method
To make the teriyaky sauce, mix tamari, honey and sugar in a measuring jug or a bowl.
To prepare the beef, slice beef fillet thinly, spread on the cutting board and season well with freshly ground black pepper.
To make the stir fry, heat 2 tablespoons oil in a wok (or a fry pan) until just starting to smoke and fry beef slices in batches – only one layer should cover the pan at any time. The meat will only take about 10 seconds to brown on each side.
Flip using tongs and brown the other side. Place the meat in a bowl, set aside and repeat with the remaining slices.
Wipe down wok with some paper towel. Add 1 tablespoon oil and return to heat. Add onions, spring onions, beans and broccolini. Stir fry until onion has separated and started to caramelise.
Add mushrooms and stir fry for another couple of minutes. Add garlic and ginger. Stir to combine.
Return beef to the wok and add soy sauce mixture. Stir fry until the sauce thickens slightly and blends in with the meat and vegetables.
To serve, cook brown rice according to packet instructions. Divide brown rice between plates and top with stir-fried beef.
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. She has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. This recipe originally appeared in her e-book “My Whole Food Philosophy”.
Submitted byMartyna Candrick
Tips and Tricks
This recipe needn’t be limited to the ingredients listed – add other vegies that you might have in the fridge such as carrots or snow peas, or experiment with other meats.
Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.
Store Mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or moldy.
