I always run out of ideas for weekday lunches, they need to be fast to make, easy to heat, non messy and convenient to carry. This is one of my go-to recipes when I really can’t think of what to cook, not only is it delicious and easy, but it packs a few vegetables in it so it makes me feel good too!

Cast of Characters:

• Sliced beef
• Veges (I usually use a combination od carrots, celery, broccoli, leeks, beans and mushrooms)
• Plenty of chopped garlic an
  d sliced ginger
• Oyster and Soya sauce
• Olive oil
• Chilli flakes
• A bit of cornflour with water
• Salt and pepper

How to:

Like any good recipe, it’s important to slice /chop everything you need so you can stirfry fast enough.

1. Slice the beef into thin slices and marinate with chilli flakes, pepper, soy and oyster sauces and half the chopped garlic. I sometimes add a bit of vinegar too. It’s best if you could let this marinate for a few hours or overnight.
2.  Heat the pan and add in olive oil. Once it sizzles add in the beef and give it a quick stir fry.
3.  Once the beef is cooked through, remove from heat and set aside.
4. Again heat up the pan, add in the rest of the garlic, ginger and celery stalks and fry till you get a delicious aroma. Add in hard veges like carrots/mushrooms, followed by those that doesn’t take too long to cook like leeks,  beans and blanched broccoli*
5. Mix in the beef along with any more seasoning of salt/ pepper/ oyster sauce. If the pan is drying out, add a wee bit of water.
6. Lastly mix in the cornflour which is mixed with water and allow it to become a thick sauce.

This is absolutely yummy with streamed rice.

*Though you could add in the raw broccoli, I like to blanch my broccoli to retain its flavour. All you need to do is add in the broccoli florets with a bit of salt into a pot with about half a cup of water (just enough to cover the broccoli halfway) and cover and bring to a boil. Once the broccoli has steamed, remove from heat and add some ice cubes or ice water to stop the cooking process.