Each week we get delivered a fruit and veggie box full of the freshest, local, seasonal, organic produce. I love it. So there is always an abundance of veggies in our veggie crisper. Right now there seems to be more than usual, so we thought a stirfry would be a great way to use up tonnes of veggies for dinner!
Ingredients (serves 4):
500g beef steak (I used free range minute steaks)
1-2 chillis, deseeded, sliced
Thumb of ginger, finely chopped
2 cloves garlic, crushed
2 tbsp pure honey
1/4 cup tamari sauce (this is a gluten free soy sauce)
1/4 cup sesame oil
Sliced veggies - I used 1/2 onion, 1 cup mushrooms, 1 cup broccoli florets, 1 cup bok choy, 1 carrot, 1/2 zucchini, 1 cup cabbage
1/2 cup water
To serve - rice or noodles (I used Slim Noodles for a grain-free dinner)
1. Marinate the steak: into a large ziplock bag, pop in the steak fillets, chilli, ginger, garlic, honey, tamari and sesame oil. Close up the bag, getting as much air out as you can. Put into the fridge to marinate for a few hours or overnight, turning the ziplock bag over a few times during the marinating process.
2. When ready to cook, slice up the steak, reserving the marinade for cooking.
3. Heat a wok or frypan until very hot. Add some cooking fat and add the onion. Cook for around 30 seconds, stirring, until onions are just starting to soften.
4. Add the sliced steak and cook, stirring, for around a minute or until the steak is just sealed on the outside.
5. Add the hard veggies, marinade and water. Cook, stirring, for another minute or so, then add the soft veggies and cook for another 30 seconds or so.
6. Serve with rice or noodles - I used Slim Noodles to make this a grain-free stirfry. I strained the Slim Noodles out of the packet, rinsed them and then added into the frypan, straight into the stirfry, stirring for around 1 minute.