Simple Beef & Veggie Stir-Fry

As much as I like my big red table, I’ve been wanting to shoot my food against some new backgrounds and see what they look like. This here, was today’s 15 minute lunch against a background I painted over the weekend. The recipe is so beautifully simple I could cook it every damn day. It works well with chicken too, and you can throw baby corn, broccoli or just about any vegetable in there and get pretty amazing results. Here’s the recipe:

1. Heat oil in a wok
2. Add 1 tbsp chopped garlic & cook till golden
3. Add 200 gm beef, sliced really thin. I used topside.
4. Cook the beef on high heat till you stop seeing pink bits. Should take about 2 min.
5. Add 1 tsp sugar, 1 tbsp soy sauce and a generous splosh of Oyster sauce
6. Add 1 tbsp freshly ground black pepper & cook on high heat for 2 min. Transfer to a bowl.
7. In the same wok, add 1 tsp of oil, and throw in another tbsp of garlic. Make sure you use the same wok, so you get all those amazing beefy flavours introduced to the veg.
8. Throw in a thinly sliced carrot and some fresh sugar snap peas. Cook again with some soy and oyster sauce
9. Add a sprinkle of water & cook till the veggies are done. Make damn sure you don’t overcook them, okay? Soggy carrots are no fun.
10. Bring the beef back into the wok and toss well. Cook for 1 more min on high heat and you’re done.
11. Chuck some toasted sesame seeds on top, drizzle a tiny bit of sesame oil and serve with rice or egg noodles
Remember to cook the beef first and set it aside, or it’ll overcook and end up tough. Remember to use the same wok for the veg so you don’t waste all those pan juices. And finally.. the weekly giveaway is back on, so remember to use #madonionslicer on Instagram if you’re trying this recipe and posting pictures. I’ll send you one of my ugly, but limited edition kitchen aprons.

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