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Casual steak stir-fry

 

Steak Stir Fry

Weight

Alt

Ingredient

Comments

350g

Rump end cut

10g

Oil

To fry meat (I use olive oil)

20g

Soy sauce

(To marinade steak)

* 150g

3/4 cup

Rice

Either basmatti or short grain (gives about 450g of cooked rice).

* 400g

Diced potato

(Alternative to above)

100g

1.5 large

Mushroom

Chopped roughly

12g

Ginger

I use finely chopped green ginger

50g

Half

Onion

Finely chopped

150g

Half

Red capsicum

Chopped. I nearly always include capsicum, primarily for colour.

150g

Cabbage

Diced. You can use almost any combination of fresh vegetables

6g

Oil

(I use olive oil)

50g

Chicken stock

~ 1100g

Total

Yield ~ 1300g


 

* I swap between rice & potatoes for variety

1. Cut the steak into 25mm strips, then slice across grain into 2mm slices, add the soy sauce and leave to marinade

2. Chop the mushroom, onion & ginger. Heat the wok, add the oil, add these ingredients and cook over a very low heat while you prepare the remaining ingredients.

3. Bring about 1 l of water to the boil in a large saucepan. Add the rice and cook for about 13 minutes.

4. Dice the remaining vegetables, put the mushrooms, etc, in a covered serving bowl, add the remaining oil to the wok and heat.

5. Add the vegetables and stock and cook over high heat for about 5 minutes, stirring frequently, and adding more stock/water as needed.

6. Put the vegetables in the serving bowl, add more oil to the wok, heat, then stir-fry the steak for a minute or so.

7. Drain the potatoes/rice, add everything to the wok, and stir briefly over high heat.

8. Return everything to the serving bowl and serve immediately.

 © Roger Riordan 2004-2017

Casual steak stir-fry