Roasted Pepper & Beef Stir-fry Wrap

So... what happens when you haven't posted anything in an entire week? Do you wait until a bout of fresh motivation to write grabs you or do you write something anyway? Well, just today, I'm going to wing it and write something anyway.

This writing, not writing thing is something I face more often than not. As I have a full-time job, one of the most difficult things to do after a long, tiring day at work is coming home only to switch on ANOTHER computer. Seriously? It's the absolute last thing I want to do, which is why my blog will likely remain something for my pleasure instead of a money-spinner.

Sometimes, cooking dinner too becomes a real challenge. That's when I whip something super simple that is perhaps not to everyone's taste, but who cares really? I'm the one who has to prepare it, eat it and wash the dishes after!

The Roasted Pepper & Beef Stir-Fry Wrap is a breeze to make. All you need to have on hand are some Tortilla Wraps, sliced Beef, Roasted Peppers in Olive Oil and some Guacamole. All store-bought.

What you need to do - Saute the Beef and some Roasted Peppers in Olive Oil with some Salt and Black Pepper. Set aside to cool slightly while you prepare the Wraps. Lay your Wraps flat on a plate, smear some Guacamole (as much as you want) down the middle, place the cooked Beef on it, wrap it up and eat. All in 15 minutes. What more can you ask for?

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.  

BLACK PEPPER BEEF, BROCCOLI & MUSHROOM STIR-FRY

300g to 400g Beef, thinly sliced

Ground Black Pepper 

Honey

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.