Stir-fry Fillet with Vegetables
We have used beef fillet for this recipe and it illustrates perfectly how a small amount of meat gives great flavour if combined with lots of fresh vegetables, a good sauce and the right seasonings. I have tested this stir-fry method many times, do follow the prescribed method to the letter.
- Serves: 4
- Recipe Category: Meat beef, Weeknight winner
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Products in this recipe:
Honey & Soy Coat & Cook Sauce, Garlic Pepper Seasoning, Vegetable Spice
You Will Need:
Method:
Meat
Slice the meat thinly across the grain and place in a medium bowl. Sprinkle over cornflour, 2 T (30 ml) Honey & Soy Sauce, and 1 T (15 ml) canola oil, and toss to coat the meat.
Vegetables
Prepare all the vegetables and toss with 2 T (30 ml) canola oil (keep the pak-choi separate and also toss it with a little oil). Put ¼ cup (60 ml) of water into the wok or large frying pan, bring to the boil and add the vegetables except the pak-choi. Cover with a lid and steam vegetables for 3 - 4 minutes.
Decant the wilted vegetables into a large mixing bowl. Season to taste with Vegetable Spice. Don’t wash the wok. Add pak-choi and steam for 1 minutes. Add to steamed vegetables. Cook the noodles according to pack instructions, keep on one side. Add 3 T (45 ml) of canola oil to the wok over medium high.
Swipe steak strips through the oil and arrange in a single layer around the sides of the wok. Let it cook, undisturbed, until undersides are browned, about 3 minutes. Move it to the middle section of wok.
Add the aromatics (garlic, ginger and chilli) and stir-fry together with the steak for another minute or two. Add Garlic Pepper Seasoning to taste. Add the remaining Honey & Soy Sauce and par-cooked vegetables. Warm through.
Dish the noodles into bowls and top with the steak and vegetable mix. Garnish with spring onions and serve.
Stir-fry Fillet with Vegetables
We have used beef fillet for this recipe and it illustrates perfectly how a small amount of meat gives great flavour if combined with lots of fresh vegetables, a good sauce and the right seasonings. I have tested this stir-fry method many times, do follow the prescribed method to the letter.
- Serves: 4
- Recipe Category: Meat beef, weeknight winner
-
Products in this recipe:
Honey & Soy Coat & Cook Sauce, Garlic Pepper Seasoning, Vegetable Spice
You Will Need:
Method:
Meat
Slice the meat thinly across the grain and place in a medium bowl. Sprinkle over cornflour, 2 T (30 ml) Honey & Soy Sauce, and 1 T (15 ml) canola oil, and toss to coat the meat.
Vegetables
Prepare all the vegetables and toss with 2 T (30 ml) canola oil (keep the pak-choi separate and also toss it with a little oil). Put ¼ cup (60 ml) of water into the wok or large frying pan, bring to the boil and add the vegetables except the pak-choi. Cover with a lid and steam vegetables for 3 - 4 minutes.
Decant the wilted vegetables into a large mixing bowl. Season to taste with Vegetable Spice. Don’t wash the wok. Add pak-choi and steam for 1 minutes. Add to steamed vegetables. Cook the noodles according to pack instructions, keep on one side. Add 3 T (45 ml) of canola oil to the wok over medium high.
Swipe steak strips through the oil and arrange in a single layer around the sides of the wok. Let it cook, undisturbed, until undersides are browned, about 3 minutes. Move it to the middle section of wok.
Add the aromatics (garlic, ginger and chilli) and stir-fry together with the steak for another minute or two. Add Garlic Pepper Seasoning to taste. Add the remaining Honey & Soy Sauce and par-cooked vegetables. Warm through.
Dish the noodles into bowls and top with the steak and vegetable mix. Garnish with spring onions and serve.