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
Like any good recipe, it’s important to slice /chop everything you need so you can stirfry fast enough.
- 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.
- Heat the pan and add in olive oil. Once it sizzles add in the beef and give it a quick stir fry.
- Once the beef is cooked through, remove from heat and set aside.
- 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*
- 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.
- 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.