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Alba Iulia
Tuesday, July 14, 2020

In The Kitchen With Kanta : Beef Stir fry

Headlines In The Kitchen With Kanta : Beef Stir fry

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Beef stir fry recipe

Today’s recipe is something that I love to make a lot, it’s quick and simple, and doesn’t involve a lot of ingredients.  It tastes amazing, and the great thing is that you can easily add or remove more veggies and flavour; depending on your preference.  This delicious beef stir fry is perfect for a lovely weekend dinner for the family.  So try it out.

Preparation & cooking time: 25 minutes

Serves: 4 people

Ingredients

  • Sea salt
  • Freshly ground black pepper
  • 2 x 300g (sirloin) steak
  • olive oil
  • 1 red onion , peeled and finely sliced
  • 2 cloves garlic peeled and finely sliced
  • 1 thumb-sized piece fresh ginger , peeled and finely chopped
  • 3 tablespoons soy sauce
  • 1 tspn chilli flakes
  • 2 bell peppers sliced, red and green

Beef stir fry recipe 2

Method
Slice the steaks into finger-sized strips and season with salt, pepper and chilli flakes. Prepare the peppers, garlic, ginger and red onion,

 

Heat a wok or large frying pan until very hot. Pour in about 2 tbsps of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the bell peppers and fry for a further 2 minutes, stirring all the time.

Pour in the soy sauce, and more salt & pepper to taste.  Toss in the pan until everything is well coated.

Serving

Serve with noodles or steamed rice. Enjoy!
 

Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG

 

 

1 COMMENT

  1. Easy to prepare, you are right. My daughters are preparing this dish almost every weekend! The down side is they are also forcing me to take it, like you Kanta, with noodles or rice, when they know all too well that I am a nshima (classic) man…

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