Tasty Asian Beef stir fry

This is one of my favourites! I use heaps of fresh greens which makes it extra tasty!

I think the trick to any good stir fry is to marinate the meat first, even if it's only for 1/2 hour. You can use any vegetables you like, I happened to have three kinds of capsicum, a bit of red cabbage and a couple of spring onions in the fridge, and found some kale and some peas in the garden.

serves 2-3

Ingredients:

400g beef rump, sirloin or eye fillet; trimmed and cut into 5mm thin slices

3 tbsp peanut oil (or any other oil if you prefer) for frying

Marinade:

2 tbsp soy sauce

1 tsp fish sauce

1 tsp sesame oil

1 tbsp sweet soy sauce (Kecab Manis)

1 tsp sugar

1 tbsp fresh lime juice

3 cm piece ginger, peeled and grated

1 red chilli, deseeded and chopped finely (only if you like a bit of heat)

mix all ingredients together and taste the marinade. the sauces all vary depending on the brand. Adjust seasoning if necessary (more lime juice, sugar or soy sauce)

Veges:

2 capsicums ( I used 1 red and half a green and yellow one), deseeded and cut into slices

1 cup shredded red cabbage

1/2 cup chopped kale

1/2 small red onion, sliced

1/4 cup peas (optional)

4 button mushrooms, sliced

2 spring onions, sliced

a few coriander leaves

cooked rice for 2-3 people

Method:

Marinade the meat for about 1/2 hour at room temperature while you'r getting everything else ready

Turn oven on warm (70 degrees)

Drain the beef and keep the marinade. Heat 2 tbsp of the peanut oil in a wok and fry the beef until lightly browned on the edges, about 3 minutes, I usually drain the liquid that develops, and pour it in with the marinade from before. Take the browned beef out of the pan and set aside in a dish in the warm oven.

Reduce heat, add the 3rd tbsp of oil to the pan and add the onions. Sauté for 1/2 minute. Add the mushrooms, sauté for a minute, add the capsicums, stir fry for 2 minutes, add he shredded red cabbage and kale, stir fry for 2 minutes. Add the beef and all the juices, heat through.

Serve on rice and garnish with spring onions and coriander leaves

Yumm