Spicy Beef And Veg Stir Fry

Ingredients

• 2 tbsppeanut oil
• 500 gCleaver’s Beef Stir Fry
• 3 tbspsoy sauce
• 1 tbspgarlic ginger paste
• 2 tbspchilli flakes
• 1 bunchbroccolini, chopped
• 3 largemushrooms, sliced
• 3 tiny (snack size)capsicums, sliced
• 1 smallred onion, sliced
• 1 tbspsugar

Instructions

1. 1

   Heat the oil

   Heat the peanut oil in a pan, then add the beef.

2. 2

   Season the beef

   Add the soy sauce, garlic ginger paste and chilli flakes. Mix well and cook over high heat for about 5 minutes.

3. 3

   Add the greens

   Once the meat has browned, add the broccolini and mushrooms, then mix well.

4. 4

   Add remaining vegetables

   Add the sliced capsicums and red onion. Mix well over high heat for a couple of minutes.

5. 5

   Stir in sugar

   Sprinkle over the sugar and mix over high heat.

6. 6

   Serve the stir-fry

   Serve with rice.

What is a beef and vegetable stir-fry?

A stir-fry cooks ingredients quickly in a hot pan, with frequent mixing to expose them to the heat. The technique is strongly associated with Chinese cooking, while this version uses its own combination of beef, vegetables, soy and chilli.

Here, the beef gets a brief head start with the seasonings, then the vegetables go in stages. That helps keep the broccolini and mushrooms cooking before the more delicate capsicums and onion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 30g protein, 13g carbs, 15g fat.

Beef supplies most of the protein, while the peanut oil and the beef contribute most of the fat. The vegetables and sugar provide carbohydrates, with the vegetables also adding fibre; rice served alongside adds further carbohydrates. Pair a serving with a generous amount of vegetables and a moderate portion of rice to balance the plate.

Choosing and preparing the ingredients

Beef strips: use stir-fry beef cut into fairly even pieces so it cooks at a similar rate. Patting the meat dry before it goes into the pan can help it brown rather than release excess moisture.

Vegetables: chop the broccolini and slice the mushrooms, capsicums and onion before you start cooking. Stir-frying moves quickly, so having everything ready makes it easier to add each ingredient in the right order.

Seasoning: the soy sauce brings savouriness, while garlic ginger paste and chilli flakes supply the aromatic, spicy notes. The sugar is added near the end to round out the seasoning.

Getting a good sear

Hot pan: heat the oil before adding the beef, and avoid packing the pan too tightly. If the beef is crowded, it can give off liquid and steam instead of browning.

Quick mixing: keep the ingredients moving once the sauce and paste are in the pan, especially over high heat. If the pan becomes very dry or starts catching, lower the heat briefly.

How to judge doneness

Beef: look for browned surfaces, and check that the strips are cooked through to your preference. The method gives about 5 minutes for the beef with the seasonings, but exact timing depends on the thickness of the strips and the pan.

Vegetables: cook the broccolini and mushrooms until they begin to soften, then give the capsicums and onion only a couple of minutes. They should be hot and starting to soften while still holding some shape.

Managing the chilli and seasoning

Chilli flakes: 2 tablespoons make a distinctly spicy stir-fry. For a milder result, use less chilli; you can add more at the table if needed.

Soy sauce: it provides much of the dish’s saltiness, so taste before adding any extra salt. The sugar is there to balance the savoury and spicy flavours, not to make the dish taste sweet.

Serving the stir-fry

Rice: serve the hot stir-fry with rice, as suggested in the method. Plain rice gives the sauce somewhere to go and makes the meal more substantial.

At the table: bring the pan straight to the table while the vegetables are still lively. A squeeze of lime or extra chilli can be offered alongside, though neither is part of the listed recipe.

Recipe notes & tips

• Slice and prepare all the vegetables before heating the pan.
• Heat the pan and oil well before adding the beef.
• Cook in batches if the beef would otherwise crowd the pan.
• Add the capsicums and onion later so they keep some texture.
• Taste before adding extra salt, as the soy sauce is already salty.
• Adjust the chilli flakes to suit your preferred heat level.

Variations

• Milder chilli: use fewer chilli flakes for a gentler version.
• Extra greens: add more broccolini, keeping the cooking order the same.
• More mushrooms: increase the mushrooms for a deeper savoury flavour.
• Alternative oil: use a neutral cooking oil if you do not have peanut oil.
• Rice bowl: serve over rice and spoon any pan sauce on top.

Common mistakes to avoid

• Crowding the pan: the beef can steam instead of brown, so cook it in batches if needed.
• Adding all the vegetables together: broccolini may need longer, so add it with the mushrooms first.
• Overcooking the capsicums: they can lose their bite, so give them only a couple of minutes.
• Burning the garlic ginger paste: keep the mixture moving over high heat and reduce the heat if it catches.
• Adding extra salt too soon: taste the dish first because soy sauce already contributes salt.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat in a pan over medium heat until piping hot, stirring regularly; add a splash of water if the sauce has thickened.

Frequently asked questions