Thursday, 16 January 2014

Black Pepper Beef, Broccoli and Mushroom Stir-fry

There is nothing better to come home to than a hot meal that you can put together and serve up quickly, with minimum effort, yet maximum flavour. This easy beef stir-fry uses Asian store-cupboard ingredients. 

With a little planning, you can have the broccoli and mushrooms on hand to make this dish, but it really isn't necessary. There have been times, when I've made this dish with just beef. Eaten with hot buttered noodles (the organic kind that cooks in under 5 minutes) or leftover rice warmed-up in the microwave, it is enough to satisfy at the end of a busy day. 

The only thing you have to remember to do is to thaw the beef before hand, either in the fridge for a day, or on your kitchen counter-top for a couple of hours.  


300g to 400g Beef, thinly sliced
Ground Black Pepper 
Oyster sauce

A small head of Broccoli, cut into florets
6 - 8 White and Brown Button Mushrooms, sliced
A small knob Ginger, sliced
1 clove Garlic, sliced
Half medium Red Onion, sliced
Salt to taste
Sesame Seed Oil
A tablespoon of Roasted Peanuts (optional)

Some Peanut Oil for cooking

Slice Beef and marinate in Black Pepper, Honey and Oyster Sauce - to taste - for about half an hour. Heat two tablespoons of Peanut Oil in a wok. When it is hot, throw in Ginger, Garlic and Onions.

Saute for a few seconds, then add in Broccoli and Mushrooms. Add Salt to taste. Toss in wok for about a minute and remove from the heat into a bowl while the Broccoli is still dark green in colour. Wipe the wok clean.

Add two more tablespoons of Peanut Oil into the wok. When hot, add in the marinated Beef and toss till just cooked through, about a minute or so.

Once Beef is cooked through, add in the Broccoli and Mushrooms. Drizzle a little Sesame Seed Oil into the wok and add in the Roasted Peanuts. Quickly toss everything together and serve immediately with hot buttered noodles or rice.