Sunday, 13 July 2008

Sizzling Garlic Beef Stirfry

I really enjoyed this dish when I first tried it after finding it on However, it did require me to get the wok out and heat lots of oil and it made a splatter and a mess, so when I tried it again I took the lazy option and did it in a pan on the stove and cut out a lot of the oil.

I also wanted to try out my new vegetable peeler which peels fine julienned cuts from your vegetables, so we had to have carrot. The carrots at the fruit shop were huge, in the end I had the equivalent of three carrots worth of juliennes. The stirfry ended up quite orange.

The flavours in this stirfry are really yummy. Its really easy and adaptable and light and tasty too.

Sizzling Garlic Beef Stirfry
Adapted from Australian Good Taste March 2006, courtesy of

500g stirfry beef
1 tbs cornflour
1 tsp sesame oil
1 tsp cracked black pepper
peanut oil
1 brown onion, halved and cut into wedges
4 garlic cloves, crushed
1 red chilli, finely chopped
5 chives
1 large carrot, julienned
1 handful green beans, julienned
small knob ginger, julienned
1 red capsicum, julienned
2/3 cup vegetable stock
2 tbs kecap manis
Steamed rice, to serve

Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.

Heat a small amount of the peanut oil in a frypan over high heat. Add the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl.

Heat a small amount oil in the frypan over medium-high heat until just smoking. Add the onion and chilli and stir-fry for 2 minutes or until soft. Add the garlic, ginger and chives and stir-fry for 1 minute or until aromatic. Add vegetables and stock and stir-fry for 3 minutes.

Return beef to the wok along with the kecap manis and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.

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